Macaroni and cheese is American as the hot dog or the hamburger. I understand that it was actually invented by one of my heros Thomas Jefferson. However, the version I am creating here is Italian! What makes it Italian is not the pasta, though pasta is Italian; nor the tomato sauce, though this is an Italian staple; nor cheese ( Cheddar is not Italian); ah the spices Basil and oregano. I urge you to try it as it is a good version of this "American dish). Let me know what you think and oh yes ENJOY
INGREDIENTS:
1lb of elbow macaroni
1 lg can of Contadina Crushed Tomatos
2 cups half and half
3/4 cup of flour
2 cups of shredded mild chedder cheese
1 cup of shredded sharp cheddar cheese
2 tab of baking powder
1 tab of dried basil
1 tab of dried oregano
1/2 tsp ground pepper
1 tab of chicken base (or Prenzies Vegtable base instead)
DIRECTIONS:
1. preheat the oven to 350 degrees
2. mix all the following ingredients; flour, and baking powder
4. cook the pound of elbow macaroni in a soup pot of 1 gal of water,
with about 3 tab of salt until al dente
in a large sauce pan, pour in the crushed tomatos, basil, oregano
and pepper and simmer about 15 minutes
5. drain the macaroni and put back into the soup pot
6. add the cooked crushed tomatos to the macaroni
7. melt the stick of butter in a large sauce pan and
8. add the flour mix and make a roux then add the 2 cups
of half and half until thickened and creamy
9. add the Millers Chicken Base and stir in until incorporated
10. slowly add the cheeses into the cream making sure the cheese
is incorporated as you stir.
11. when the cheese is all incorporated slowly add this to the elbow
macaroni until well mixed
12. pour into a oven safe 13inch by 19 inch greased glass pan and
put into the oven and cook for about 25 minutes until the top is
slightly brown and serve
13. should serve six generously
INGREDIENTS:
1lb of elbow macaroni
1 lg can of Contadina Crushed Tomatos
2 cups half and half
3/4 cup of flour
2 cups of shredded mild chedder cheese
1 cup of shredded sharp cheddar cheese
2 tab of baking powder
1 tab of dried basil
1 tab of dried oregano
1/2 tsp ground pepper
1 tab of chicken base (or Prenzies Vegtable base instead)
DIRECTIONS:
1. preheat the oven to 350 degrees
2. mix all the following ingredients; flour, and baking powder
4. cook the pound of elbow macaroni in a soup pot of 1 gal of water,
with about 3 tab of salt until al dente
in a large sauce pan, pour in the crushed tomatos, basil, oregano
and pepper and simmer about 15 minutes
5. drain the macaroni and put back into the soup pot
6. add the cooked crushed tomatos to the macaroni
7. melt the stick of butter in a large sauce pan and
8. add the flour mix and make a roux then add the 2 cups
of half and half until thickened and creamy
9. add the Millers Chicken Base and stir in until incorporated
10. slowly add the cheeses into the cream making sure the cheese
is incorporated as you stir.
11. when the cheese is all incorporated slowly add this to the elbow
macaroni until well mixed
12. pour into a oven safe 13inch by 19 inch greased glass pan and
put into the oven and cook for about 25 minutes until the top is
slightly brown and serve
13. should serve six generously
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