Guston
A scaled-down stovetop mac and cheese, built on a butter and flour roux with evaporated milk, cream and cheddar, then baked.
Nährwertepro Portion
1 Portion ≈ 225 g
- 749 kcal
- Eiweiß: 22 g, 12 % der Kalorien
- Fett: 40,6 g, 49 % der Kalorien
- Kohlenhydr.: 74 g, 39 % der Kalorien
Aus den Zutaten berechnet.
Amerikanisch
Pasta
Backen
Abendessen
WohlfühlZutaten8
- 160g
- 1EL
- 80ml
- 120ml
- 50g
- nach Geschmack
Kochgeschirr
- Kochtopf
- Bratpfanne
- Auflaufform
- Backofen
Enthält
Allergene werden automatisch erkannt und können unvollständig sein. Überprüfe immer die Zutaten.
Schritte10
Schritt 1. Boil the pasta
While the pasta boils in salted water, prepare the sauce.
NudelnSalzSchritt 2. Melt the butter
Melt a tablespoon of in a pan.
Schritt 3. Toast the spices
Add the spices to the melted and toast for a minute.
Schritt 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.WeizenmehlSchritt 5. Whisk in evaporated milk
Add the evaporated milk and whisk until there are no clumps.
DosenmilchSchritt 6. Add the heavy cream
Add the heavy cream, whisk again until there are no clumps, and keep the heat on medium low.
SchlagsahneSchritt 7. Whisk in the mustard
Once smooth, add the mustard and whisk again.
If you don't like mustard, leave it out.Dijon-SenfSchritt 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.Schritt 9. Combine pasta and sauce
Add the boiled pasta, stir, and cook on low until the sauce thickens a bit.
NudelnSchritt 10. Bake the mac and cheese
Pour the mac and cheese into a baking dish, top with more freshly grated , and bake.
Guston für iPhone und Android
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