What is an easy recipe for macaroni and cheese and especially?

for the bechamel sauce?


(no ready made products.)What is an easy recipe for macaroni and cheese and especially?
Boil some macaroni or other shaped pasta


- Pour into a baking dish


- Stir some warm milk and tablespoon (or 2) of flour together with some salt and pepper


- Pour this over the pasta


- Chuck some grated cheese into the pasta


- Stir it all to mix well


- Bake in oven until its golden brown on top.





You could add some mustard for extra zing and some onion and bacon if you wish.





Bechamel Sauce


60g butter, chopped


1/3 cup plain flour


4 1/2 cups milk


75g parmesan cheese, finely grated


1/4 teaspoon salt


good pinch ground nutmeg


Method


Melt butter in a medium saucepan over medium-high heat until foaming. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth. Return to heat. Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from heat. Stir in parmesan, salt and nutmeg.What is an easy recipe for macaroni and cheese and especially?
EASY %26amp; DELICIOUS MACARONI %26amp; CHEESE





5 tbsp. butter


3 1/2 c. uncooked elbow macaroni


3/4 tsp. salt


3/4 - 1 lb. grated cheese


Dash pepper


6 c. milk





Melt butter in 9 x 13 inch pan. Pour uncooked macaroni into melted butter. Stir well until coated. Stir salt, pepper and cheese through macaroni. Pour milk over all. bake at 375 degrees for 1 hour. Do not stir while baking. Note: I use 1/2 cup additional milk - makes it a little more creamy. I also make a pan, cool, divide into four servings and freeze. Then I just add a little milk and heat in microwave when I want to use it. Good to have on hand.





EASY BECHAMEL SAUCE





Ingredients


5 tablespoons butter


4 tablespoons all-purpose flour


4 cups milk


2 teaspoons salt


1/2 teaspoon freshly grated nutmeg





Directions


In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.





Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.
Here's a recipe that includes Bechamel sauce. Do a google for old-fashioned recipes or thrifty recipes. Most will offer basic recipes.





Baked Rigatoni With Bechamel Sauce


1 stick unsalted butter - (4 oz)


陆 cup all-purpose flour, plus


2 tablespoons all-purpose flour


1 quart whole milk, room temperature


1 pinch fresh nutmeg


Sea salt, to taste


Freshly-ground white pepper, to taste


1 cup grated fontina


陆 lb. thinly-sliced prosciutto, julienned


1 lb. dry rigatoni


3 tablespoons unsalted butter, diced


Preheat oven to 425 degrees.





Bechamel sauce: In a 2-quart saucepan, melt the butter over medium heat. Add the flour and whisk until smooth, about 2 minutes. Always stirring, gradually add the milk and continue to whisk until the sauce is smooth and creamy. Simmer until it is thick enough to coat the back of a spoon. This will take approximately 10 minutes. Remove from heat and stir in nutmeg, 1/2 cup fontina, prosciutto and season with salt and white pepper. Set aside.





In a large pot, bring to a boil 6 quarts of salted water. Add the rigatoni and cook for about 5 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. Return pasta to the pot and pour in bechamel sauce. Using a wooden spoon, mix well until all the pasta is coated with the sauce.





Into a greased 13- by 9-inch baking dish, pour the pasta with cream sauce. Smooth out top and sprinkle with remaining 1/2 cup fontina. Dot the top with diced butter and bake in oven for 25 minutes or until bubbling and the top is golden brown.





This recipe yields 6 servings.





Source:


';EVERYDAY ITALIAN with Giada De Laurentiis - (Show # EI-1A03) - from the TV FOOD NETWORK';


S(Formatted for MC8):


';07-12-2005 by Joe Comiskey - Mad's Recipe Emporium';





Keywords:


Main Dish, Pasta








Source





Giada De Laurentiis


Servings/Yield





6 servings
Classic Mac N Cheese





陆 package (8 oz.) CREAMETTE Elbow Macaroni


3 tablespoons margarine or butter


3 tablespoons all-purpose flour


2 1/2 cups milk


1/2 teaspoon salt


1/8 teaspoon pepper


1/4 cup minced onion


1 tablespoon DiJon Mustard


2 cups (8 oz.) shredded Cheddar cheese


1 cup Mixed Italian cheese (Parmesan, Pizza cheese, etc) whatever white cheese is on hand.


1/2 cup Panko bread crumbs


Cook pasta according to package directions. Preheat oven to 350. In a medium saucepan, melt margarine. Stir in flour. Gradually stir in milk. Cook, stirring constantly over medium heat, until sauce thickens. Stir in salt and pepper. Add onion and cheese; stir until cheese melts. Stir cheese sauce into cooked pasta. Spoon into greased 2-quart baking dish. Top with bread crumbs. Bake 30 minutes. Makes 4-6 servings.
MACARRONI AND CHEESE





1lbs elbow macaroni


4 10 oz. extra sharp cheese


4 10 oz. sharp cheese


2 sticks butter


milk


salt





Preheat oven to 350掳F degrees. Cook macaroni according to directions on box, rinse and drain.


Put in a large roasting pan. Slice up the butter and mix with macaroni. Shred the cheeses and stir into the macaroni. Pour in milk until you can see it but not completly covering the macaroni. Season with salt to taste.





Cover with foil and bake 2 hours. Remove foil uring last 15 minutes, allowing top to become golden brown. Do not use any other brands of cheese as it will alter taste of recipe.





MAGGI

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