![]() ![]() In a separate bowl toss your cubed bread with the salt, pepper, garlic powder and melted butter until evenly coated. Set aside and allow to rest for a bit before putting in the oven. Stir until well integrated then pour into a baking pan (I used a medium sized aluminum lasagna pan because my 9×13’s were too shallow). In a large bowl combine your drained pasta, béchamel, diced plum tomato, chopped basil, shredded mozzarella, grated parmesan, salt, pepper, garlic powder and dried oregano. Remove from heat and set aside at room temperature.īoil your pasta in salted water, cooking for one minute less than the instructions recommend. Boil for three minutes, then reduce the heat to medium-low and simmer for ten minutes, stirring periodically. Increase the heat to high and bring to a boil, stirring continuously to fully blend the ingredients. Add the heavy cream, whole milk, salt and pepper. The roux should be a light caramel color. Cook for two minutes, stirring continuously. Melt your butter at medium-high heat in a medium sauce pot and add your flour. One quick note, I strongly recommend using a non-stick pot for this, as the roux could stick to the bottom of a stainless pot and burn. Ok, so first thing is to get started on the béchamel. Enjoy!ġ Loaf of Italian Bread, cut off the crust and cube approximately 1″x1″ So, at long last, here is my own original Margherita Pizza Mac ‘n Cheese recipe, along with wine pairings. Everybody has a pizza mac recipe, but it’s just mac ‘n cheese with pizza toppings mixed in. One thought that kept creeping back into my head was pizza, and more specifically, margherita pizza… but there’s nothing special about that, right? Nearly everybody has some sort of a pizza mac recipe. I had to think on this for a while, I mean c’mon, it’s mac ‘n cheese… what hasn’t already been done? This dish has been an American staple at dinner tables for the last 70 years! I kept my ideas on the shelf while I worked on other projects, but every now and again I pulled them back down, dusted them off and tried to figure out what I could do that would be unique, but still delicious. Over the past couple of weeks I’ve received a number of requests for a new mac ‘n cheese recipe, something different.
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