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Ingredients Preparation
15
12 portions
1. Preheat the oven to 180°C.
2. Cook the pasta in accordance with
the producer's instructions. Then
put the pasta in a colander, and
drain it.
3. Place the frying pan on the stove
on a medium heat, and melt the
butter. Stir in the flour with a
wooden spoon, and continue
stirring until the mixture turns
a light golden colour (about 1
minute), to make a roux.
4. Add the milk and stir thoroughly.
Simmer, stirring constantly, until
thick and smooth. Reduce the heat,
and cook for a further 15 minutes.
5. Add the cheese, and continue to
stir until the cheese is completely
melted and the sauce is smooth.
Season with nutmeg, salt and
white pepper.
6. Mix the noodles well.
7. Put the pan in the oven and bake at
190°C for 15 minutes.
680 g macaroni
(elbow pasta),
uncooked
1 tbsp salt, and
a little more for
seasoning, divided
5 tbsp unsalted
butter
1/3 cup of
universal flour
6 cups of full-fat
milk
3/4 cup of finely
grated Gruyère
cheese
2 3/4 cups of finely
grated cheddar
1/3 cup of finely
grated parmesan
1/8 tsp freshly
ground nutmeg
1 pinch of white
pepper
Macaroni Cheese
Ingredients Preparation
12 portions
1. Preheat the oven to 180°C.
2. Lightly grease the frying pan with
butter.
3. Mix the flour, cornflour, sugar,
salt and baking powder in a large
bowl.
4. Add the eggs, milk and oil, and stir
until everything is well mixed.
5. Pour the dough into the frying pan.
6. Put the pan in the oven and bake
at 180°C, until the point at which
a toothpick will come out clean
when it is pushed into the middle
of the cornbread (about 60
minutes).
3 cups of universal
flour
3 cups of yellow
corn flour
1½ cups of sugar
1½ tsp salt
1½ tbsp baking
powder
3 eggs
3 cups of buttermilk
250g butter, melted
Cornbread
15


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