Macaroni and Cheese
This blog was supposed to be of good food that was healthy....but seems like I've just been blogging the fun unhealthy stuff...lol...we'll here's another unhealthy meal...it's Macaroni and Cheese with a kick.
(sorry for the bad picture...it's from my webcam)
Time: 60 minutes, Serves: 6, Calories/Serving: 368
Ingredients:
- 1/2 pound elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon powdered mustard
- 3 cups milk
- 1/2 cup yellow or white onion, finely diced
- 1 bay leaf
- green chilli & ginger paste (Adu-marchu) to taste
- 1 clove minced garlic
- 1 tsp hot sauce (ie. Tobasco)
- 12 ounces extra sharp cheddar cheese, shredded
- Salt to taste
- 3/4 cup panko bread crumbs
- Fresh black pepper
- Preheat oven to 350 degrees F.
- In a large pot of boiling, let salted water cook the pasta to al dente.
- While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, garlic, adu-marchu and hot sauce.
- Simmer for ten minutes or so until thickened.
- Remove the bay leaf.
- Stir in 3/4 of the cheese.
- Season with salt and pepper.
- Fold the macaroni into the mix and into a casserole dish. Top with remaining cheese.
- Sprinkle a layer of bread crumbs on top.
- Bake until the cheese on the edges starts bubbling.
- Change oven setting to broil and broil for about 5 minutes so that the bread crumbs layer will become crispy. Remove from oven and rest for five minutes before serving.
