Recipes
Macaroni ‘n’ Cheese Overload
13
May
May
INGREDIENTS
1 cup chopped bacon
¼ cup butter
¼ cup MAYA All-Purpose Flour
3 cups fresh milk
1 cup cream
1 cup cheese spread
2 cups grated cheddar cheese
2 cups grated mozzarella cheese
1 cup grated parmesan cheese
1 teaspoon cayenne pepper
500 grams elbow macaroni, cooked
Topper:
1 cup Japanese crumbs
2 tablespoons chopped parsley
¼ tablespoons melted butter
PROCEDURE
Prepare Macaroni ‘n’ Cheese: Preheat oven to 375°F/191°C. In a pan cooked bacon until lightly brown. Do not remove bacon from the pan but instead, add in butter then mix in the flour. Pour in the milk and cream, stirring for 2 minutes. Add the cheeses and cayenne pepper. Stir and simmer for 3 minutes then add in cooked macaroni. Remove from heat and transfer to a baking dish of 8 x 11 x 2. Set aside.
Prepare Topper: Simply combine all ingredients until well mixed. Sprinkle over macaroni ‘n’ cheese and bake until top is crisp and nicely browned. Best served with garlic toasts.
YIELD
8-10 servings