Posh Macaroni Cheese with Kate Gowing скачать в хорошем качестве

Posh Macaroni Cheese with Kate Gowing

Sophisticated Macaroni Cheese with Kate Gowing -- Food and Lifestyle Blogger. Recipe Below: Follow Kate's Great Blog Here: http://kategowing.blogspot.co.uk/ If you enjoyed our video then subscribe to our channel    / crumbsfood   Follow us on Twitter   / @crumbsfood   and 'Like' us on Facebook https://www.facebook.com/pages/Crumbs... Recipe: (courtesy of Kate's Blog) Ingredients to feed six hungry people: 500 grams of Macaroni or similar (I used Spirali) 250 grams of Pancetta, sliced and diced 5 Spring onions 150 grams of Breadcrumbs Chopped parsley to garnish For the Cheese Sauce: 60 grams of Butter 60 grams of Plain flour Pinch of ground nutmeg 2 teaspoons of Coleman's Mustard powder 750 ml of milk (or switch some up with double cream for a more decadent mac and cheese!) 250 grams of Swiss cheese/Emmental 150 grams of Parmesan Method: Preheat the oven to 200 degrees/ 400F Bring a salted pan of water to the boil and add your pasta. Cook for about 8-10 minutes, or until you have your desired bite, but remember the pasta will cook more slightly in the oven. In a shallow pan, cook the pancetta until it starts to crisp up and then add the sliced spring onions and continue to cook for a couple more minutes until everything is nice and crispy and tasty. When this is done you can add it to the drained pasta. For the sauce, begin by putting the flour, butter, nutmeg and mustard powder in a saucepan and cook on a low heat until the butter has fully melted. Two teaspoons of mustard does give the dish a massive kick of flavour, so if you're not mad on your mustard perhaps put a little less in. Similarly, I used fresh nutmeg and about half a seed grated is ample for giving the dish that slightly sweet and vibrant flavour. Once this has melted, whisk in the milk bit by bit until you have a thick sauce. Remove from the heat and add roughly two thirds of the grated parmesan and similar of the chopped up emmental. Don't worry though because the emmental will make the mixture look lumpy but once cooked this will give the dish the most gorgeous, stringy and gooey consistency. Season the sauce and then add this to the pasta and stir in until fully combined. Pop the pasta into a dish and sprinkle on the breadcrumbs and remaining parmesan and emmental Bake in the centre of the oven for about 30 minutes or until the top is crispy and golden brown. Remove from the oven and pop chopped parsley on the top and you're good to go. For all things Crumbs check out our Blog: http://crumbsfeedyourfamily.blogspot.... If you have any ideas, thoughts, or recipes you'd like to share do get in touch. We would LOVE to hear from you Claire & Lucy xx