Guston
A scaled-down stovetop mac and cheese, built on a butter and flour roux with evaporated milk, cream and cheddar, then baked.
Informació nutricionalper ració
1 ració ≈ 225 g
- 749 kcal
- Proteïnes: 22 g, 12 % de les calories
- Greixos: 40,6 g, 49 % de les calories
- Hidrats: 74 g, 39 % de les calories
Calculat a partir dels ingredients.
Americana
Pasta
Forn
Sopar
ReconfortantIngredients8
- 160g
- 1cda
- 80ml
- 120ml
- 50g
- al gust
Estris de cuina
- Olla
- Paella
- Font per al forn
- Forn
Conté
Els al·lèrgens es detecten automàticament i poden ser incomplets: revisa sempre els ingredients.
Passos10
Pas 1. Boil the pasta
While the boils in salted water, prepare the sauce.
salPas 2. Melt the butter
Melt a tablespoon of butter in a pan.
mantegaPas 3. Toast the spices
Add the spices to the melted butter and toast for a minute.
mantegaPas 4. Add flour and toast
Add in some flour and toast for another minute to make the roux.
Keep all ingredients out before starting so the roux does not burn.farina de blatPas 5. Whisk in evaporated milk
Add the evaporated milk and whisk until there are no clumps.
llet evaporadaPas 6. Add the heavy cream
Add the heavy cream, whisk again until there are no clumps, and keep the heat on medium low.
nata per muntarPas 7. Whisk in the mustard
Once smooth, add the mustard and whisk again.
If you don't like mustard, leave it out.mostassa de DijonPas 8. Melt in the cheese
Keeping the heat on low, add the freshly grated and whisk until smooth and thickened.
A slightly watery sauce is fine at this stage.Pas 9. Combine pasta and sauce
Add the boiled , stir, and cook on low until the sauce thickens a bit.
Pas 10. Bake the mac and cheese
Pour the mac and cheese into a baking dish, top with more freshly grated , and bake.
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