![]() Meanwhile, preheat the grill to medium-high and make the salad. ![]() Sprinkle the mixture over the macaroni, then bake for 15-20 minutes until golden and bubbling hot. Mix the breadcrumbs with the remaining 50g grated cheese and ½ tsp cayenne pepper.Spoon into a buttered, deep 3 litre ovenproof dish. Take the sauce off the heat, then stir in 450g of the grated cheese, half the cayenne pepper, the 1 tbsp mustard and the cream, then season with salt and white pepper. Preheat the oven to 200☌/fan 180☌/gas 6.Drain, then return to the pan, off the heat. Meanwhile, cook the macaroni in a large pan of boiling salted water for 10 minutes or until tender but still a little al dente.Lower the heat, then simmer for 10 minutes, stirring now and then. Gradually beat in the hot milk, then return the pan to the heat and bring the mixture to the boil, stirring. Add the flour and cook gently, stirring, for about 30 seconds, then remove from the heat. In a separate large pan, melt the butter over a medium heat.Return the milk to the heat and bring back to the boil, then strain into a jug.Remove from the heat and set aside for 20 minutes to infuse. Put the milk, onion, cloves, bay leaves and cracked peppercorns into a large pan, then bring to the boil.
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