Greek Macoroni and Cheese Baked Pasta Recipe
Macaroni and cheddar is a most loved dish with all families, and this broiler meal is the motivation behind why Greeks cherish it. It's made a bit uniquely in contrast to the recognizable "macintosh n cheddar" and it's flavorful! In the event that you've been searching for a meatless adaptation of the celebrated Greek Pastitsio, this is it.
All out: 55 mins - Prep: 25 mins - Cook: 30 mins - Yield: 6-8 servings
Ingredients
1 pound macaroni pasta (or long ziti)
1/4 glass kefalotyri (ground; or pecorino, or regato, or other sharp white cheddar)
3 eggs (isolated)
1/3 glass margarine (dissolved)
For the Sauce:
6 tablespoons margarine
7 to 8 tablespoons flour
3 1/2 glasses milk (entirety)
1 egg yolk
Salt to taste
Dark pepper to taste
For the Topping:
1/4 glass breadcrumbs (toasted)
Method
Make the Sauce
1-Preheat broiler to 390 F (200 C).
2-In a pan, dissolve the margarine over low warmth.
3-As soon as it dissolves, include the flour a little at any given moment, blending with a wire whisk or wooden spoon, until smooth and expel from warmth.
4-Warm the milk until it gets hot yet not bubbling, and add gradually to the flour blend, mixing persistently.
5-Put the sauce back on low warmth and mix until thickened and smooth, the consistency of cream.
6-Remove from warmth, include salt and pepper, and once it cools, beat the egg yolks and mix them in.
Make the Macaroni
1-In salted water, cook the macaroni for a fraction of the time suggested on the bundling.
2-Drain and coat with a large portion of the dissolved spread.
3-Beat the egg whites until cushy and mix into macaroni.
4-Add a large portion of the ground cheddar and hurl.
5-Lightly spread (or splash) a broiler verification goulash dish and put a slim layer of sauce on the base, sprinkle with a little cheddar, include a layer of macaroni, sprinkle with cheddar, and include a little sauce.
6-Repeat until all macaroni is utilized, and pour the rest of the sauce over the top.
7-Sprinkle first with cheddar, at that point breadcrumbs, and finish off with residual margarine.
8-Bake for 30 minutes and serve hot.
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