Macaroni & cheese
- one glass of milk
- nutmeg one hundred g
- macaroni one nut
- butter fifty g
- of cheddar cheese
Stage 1 Cook the macaroni as indicated by the bundle bearings (NB: it’s better on the off chance that the pasta is ‘still somewhat firm’). Second STEP In the interim, make an exemplary béchamel sauce (dissolve the spread, add the flour, the milk, salt and pepper, add the nutmeg, and mix).
Stage three When the sauce is prepared, add the fine ground cheddar, and blend until it has totally softened and is very much integrated into the sauce.
Stage four Add to the pasta, it’s prepared!
Stage 5 You can likewise empty the pasta into a gratin dish, cover with sauce and sprinkle with 25 extra g of cheddar. For this situation, the dish should be left for thirty minutes in a broiler at one hundred eighty ° C.
Stage six Partake in your lunch !