MAC AND CHEEZE
Ingredients:
½ cup elbow macaroni
2 tbs butter
½ tbs flour
1 cup milk
1 tbs of chopped yellow onions
1 cup chedder cheeze shredded
Little fresh ground pepper
A pinch of dry mustard
A pinch of salt
Method:
In a pot of boiling , salted water cook the pasta to al dente.
Drain, return to the pot and melt in the butter. Toss to coat.
Whisk together the milk, flour, onions, pepper mustard and salt.
Stir into the pasta and add the cheeze.
Over low heat, continue to stir for 3 minutes or until creamy.
Serve at once.
Ingredients:
½ cup elbow macaroni
2 tbs butter
½ tbs flour
1 cup milk
1 tbs of chopped yellow onions
1 cup chedder cheeze shredded
Little fresh ground pepper
A pinch of dry mustard
A pinch of salt
Method:
In a pot of boiling , salted water cook the pasta to al dente.
Drain, return to the pot and melt in the butter. Toss to coat.
Whisk together the milk, flour, onions, pepper mustard and salt.
Stir into the pasta and add the cheeze.
Over low heat, continue to stir for 3 minutes or until creamy.
Serve at once.
No comments:
Post a Comment