Vegetarian/Macaroni And Cheese

A: 6T butter
1/2C flour
B: 3C milk, warmed
C: 8oz cheddar, shredded
3oz fontina, shredded
3oz Gruyere, shredded
1t salt
1t pepper
1/4t nutmeg, ground
1/4t paprika, sweet
1/4t cayenne
3T white wine
D: 16oz macaroni
E: 2oz cheddar, grated
1oz fontina, grated
1oz Gruyere, grated
2T Parmesan cheese, grated
F: 2-3 slices bread, ground into crumbs
2T butter
1. Melt (A) in saucepan to make roux, add (B) gradually, whisking over low heat until thoroughly melded.
2. Add (C) and stir until smooth.
3. Cook (D) to al dente in boiling salted water, drain, add to sauce and mix. Place in buttered baking dish (or ramekins). Top with (E).
4. Combine (F) in pan over medium heat and toast until golden brown. Spread on top of baking dish and bake 350F for 15 minutes. Cool 5min before serving.

Servings: 12

More options: Recipe Card, Ingredient list suitable for import to MyFitnessPal.

$Id: macaroni_and_cheese,v 1.5 2021/12/29 17:07:13 deaven Exp $