For those
days that you want to indulge yourself….here is the ever popular Mac n Cheese
with a slight variation.
I added some chicken sausages to make it
interesting….you can just add whatever you have in the fridge. For a vegetarian
version you may add in corn or mushroom.
It is one of
those that you would want to eat straight from the baking dish itself!
Sharing the video link to this recipe :
MAC N CHEESE
N CHICKEN Serves
4
Ingredients:
Macaroni
(boiled) – 2 cups
Processed Cheese
(grated) – 1 cup heaped (or Chedder)
Sausage
(pieces) – ½ cup
Bread Crumbs
– 3 tblsp
Warm Milk – 2
cups + a little extra
Butter – 2
tblsp
Extra Virgin
Olive Oil – 1 tblsp
Refined Flour
– 2 tblsp
Pepper pdr –
¼ tsp
Salt – to
taste
Method:
1.
For
the white sauce, use a thick bottom pan on very low heat. Add in a bit of the
olive oil followed by the butter. The oil prevents the butter from browning.
2.
When
the butter has melted and combined with the oil, add in the flour. Use a whisk
to mix it up.
3.
Cook
on low heat stirring constantly for about 2 mins or till the flour is cooked. You
will know from the smell. Do not
over cook or, the flour may take on some colour which is not desirable.
4.
Add
in the warm milk and mix it quickly with the whisk to avoid any lumps.
5.
Cook
the sauce on low heat till it just starts to boil. It will coat the sides of
the pan and the whisk at this stage.
6.
Turn
off the heat and add in the salt, pepper pdr and nutmeg pdr. Add most of the
cheese reserving some for later use. Mix well. Keep aside. If the sauce becomes too thick add in a little milk to make it runny.
7.
In
a large bowl, add in the macaroni, sausage pieces and ¾ of the white sauce. Mix it up.
8.
Prepare
a baking dish by brushing it with oil or butter.
9.
Pour
in the macaroni. Top it up with the remaining white sauce.
10. Mix the bread crumbs with some oil or
melted butter. Sprinkle on top of the macaroni along with some grated cheese.
11. Grill or bake at 200°C for 5 mins or till the cheese melts
and the bread crumbs turn crispy golden.
12. Serve hot.
© Rinki’s
Kitchen 2017
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