Perfect Macaroni and Cheese Recipe. Make your own gooey, delicious macaroni and cheese with this no-fail macaroni and cheese recipe.
You'll learn how to get the perfect creamy macaroni and cheese consistency, plus the history of mac and cheese and how it became popular in America. Perfect Macaroni and Cheese How-To You can easily divide this recipe in half; use a 1 1/2-quart casserole dish if you do. Serves 12 6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces8 tablespoons (1 stick) unsalted butter, plus more for dish5 1/2 cups milk1/2 cup all-purpose flour2 teaspoons kosher salt1/4 teaspoon freshly grated nutmeg1/4 teaspoon freshly ground black pepper1/4 teaspoon cayenne pepper4 1/2 cups (about 18 ounces) grated sharp white cheddar2 cups (about 8 ounces) grated Gruyere or 1 1/4 cups (about 5 ounces) grated pecorino Romano1 pound elbow macaroni 1. 2. 3. 4. 5.
A Little Back Story A Few Basic Rules if You Want to Experiment To begin, you still need to make a white sauce. Recipes to Try. Soy-Ginger Chicken Recipe. Crêpes Filled with Shrimp, Mushrooms and Spinach in a Creamy Herb Sauce. My sister Susie and I had recently been to one of Sara Moulton’s cooking classes and were inspired to make crêpes.
I have made them in the past using what I had on hand – a basic small non-stick skillet and an ordinary turner. But she recommended a fish turner and my sister and I found out that my fish turner worked wonderful! I have used it for pancakes and omelets in the past, but put it to another good use too. My sister had not made crêpes before, but she was an expert in no time even though we had to throw out a couple along on the way, especially the first two. I love making crêpes because they are great for filling with savory ingredients for a meal or sweet ingredients for a dessert. Ingredients Technique Make crêpe batter by dumping all ingredients into a blender and blend until smooth.
Suggested Beverage Try J. Pain d'épices au Gingembre et au Curcuma - Embruns et Parfums du Sud Sauvage. Samedi 30 juillet 6 30 /07 /Juil 17:40 Pour changer un peu des cosmétiques, je vous présente une petite recette inratable que je fais depuis quelques années et se conserve facilement une bonne semaine dans un endroit frais.
Je vous avoue qu'avant je n'aimais pas du tout le pain d'épices, enfin celui que je trouvais dans le commerce. Mais comme mon mari lui adore ça, j'ai décidé de le faire moi-même avec ce que j'avais dans le placard et je ne regrette vraiment pas car c'est excellent ! Pour un moule à cake de 30 cm ( que je chemise avec du papier cuisson ), il faut : 240 g de sucre roux et 2 sachets de sucre vanillé 250 ml de miel de baies roses ( ou de miel au goût acidulé ) 2 gros oeufs ou 3 moyens 1 pincée de sel 150 g de beurre mou 500 g de farine de blé classique 1 sachet de levure chimique 1 pincée de bicarbonate de soude 150 ml de lait demi-écrémé+ les épices suivantes : 2 c-à soupe d'anis vert 2 c-à café de cannelle moulue en poudre 2 c-à café de gingembre en poudre.
Ginger Cake.