|
|
tmac_and_cheese.md - recipes - various cooking recipes |
|
|
 |
git clone git://src.adamsgaard.dk/recipes (git://src.adamsgaard.dk) |
|
|
 |
Log |
|
|
|
Files |
|
|
|
Refs |
|
|
|
Submodules |
|
|
|
--- |
|
|
|
tmac_and_cheese.md (2344B) |
|
|
|
--- |
|
|
|
1 # Mac and Cheese |
|
|
|
2 |
|
|
|
3 This mac and cheese recipe can be made easily over a lunch hour or |
|
|
|
4 in the evening. It requires few ingredients and very little prep. |
|
|
|
5 The foundation of this recipe is a simple roux that comes together |
|
|
|
6 with skillful wisking and attention to temperature. Keep your eyes |
|
|
|
7 and ears on task and you'll have no trouble making this delicious |
|
|
|
8 creamy meal. |
|
|
|
9 |
|
|
|
10 Makes 4 servings. |
|
|
|
11 |
|
|
|
12 ## Ingredients |
|
|
|
13 - 40g butter |
|
|
|
14 - 115g cheese |
|
|
|
15 - 3 tablespoons flour |
|
|
|
16 - 1 cup cold milk |
|
|
|
17 - 4 cups of pasta, prefer shells |
|
|
|
18 - 8 cups of water, salted (a couple dashes will do) |
|
|
|
19 |
|
|
|
20 ## Tools |
|
|
|
21 - Whisk |
|
|
|
22 - Kitchen scale |
|
|
|
23 - Large pot |
|
|
|
24 - Medium pot |
|
|
|
25 |
|
|
|
26 ## Directions |
|
|
|
27 This recipe is most quickly made with the cheese mixture and pasta |
|
|
|
28 cooked in parallel. If it's your first time making a roux (which |
|
|
|
29 forms the base of our cheese sauce), make each part in series. |
|
|
|
30 |
|
|
|
31 ### Cheese Mixture |
|
|
|
32 |
|
|
|
33 1. Prepare your ingredients: shred the cheese, measure out the |
|
|
|
34 butter and milk, have the flour handy. |
|
|
|
35 |
|
|
|
36 2. Meanwhile, set a medium sized pot on the stove. Turn heat to |
|
|
|
37 medium and add the butter. |
|
|
|
38 |
|
|
|
39 3. Wait for the butter to melt and begin to sizzle (if it appears |
|
|
|
40 too hot and steams, turn down the heat!) Then: scatter the flour |
|
|
|
41 ontop of the butter. Vigourously whisk the flour into the butter. |
|
|
|
42 Mind the heat--if things stick to the bottom of the pan it's too |
|
|
|
43 hot. |
|
|
|
44 |
|
|
|
45 4. Add 1/2 of the milk into the flour and butter mixture. Quickly |
|
|
|
46 and vigourously whisk to combine. Let the mixture thicken. If it's |
|
|
|
47 slow to do so you can increase the temperature a wee bit. |
|
|
|
48 |
|
|
|
49 5. Once the milk+butter+flour mixture has the consistency of a thick |
|
|
|
50 soup, add the remaining 1/2 of milk. Whisk to combine. Let the |
|
|
|
51 mixture thicken. Again, increase the temperature if it's slow to |
|
|
|
52 thicken. |
|
|
|
53 |
|
|
|
54 6. Once the mixture has a drooping consistency turn off the heat. |
|
|
|
55 Add the cheese into the mixture and whisk to combine. |
|
|
|
56 |
|
|
|
57 7. Either cover the mixture, set aside, and proceed to the pasta |
|
|
|
58 directions, or pour the sauce onto of your cooked pasta and serve. |
|
|
|
59 |
|
|
|
60 ### Pasta |
|
|
|
61 |
|
|
|
62 1. Begin boiling the pasta water: put salted water into a large pot |
|
|
|
63 on the stove. Crank the heat. |
|
|
|
64 |
|
|
|
65 2. Once the water is boiling add the pasta. Stir. Set a timer as |
|
|
|
66 per the pasta's directions. |
|
|
|
67 |
|
|
|
68 3. Once the pasta is at the desired tenderness drain. Return to the |
|
|
|
69 pot. |
|
|
|
70 |
|
|
|
71 4. Either cover and set aside, or pour the finished cheese sauce |
|
|
|
72 onto the pasta. |
|
|
|
73 |
|
|
|
74 ## Contributors |
|
|
|
75 - ROYGBYTE |
|