American · Main
Macaroni au fromage
Macaroni au fromage, cuisine americaine, pour 6 convives. Comptez 25 minutes de preparation et 40 minutes de cuisson. Le plat se tient seul, avec une garniture simple.
- Préparation
- 25 min
- Cuisson
- 40 min
- Pour
- 6
Ingrédients
- Macaroni — 500 g
- beurre doux — 70 g
- Plain farine — 60 g
- Whole lait — 1 L, warm
- Mature Cheddar — 200 g, grated
- Gruyère — 120 g, grated
- Mozzarella — 120 g, torn
- Gorgonzola — 60 g, crumbled
- Parmesan — 60 g, grated
- Dijon mustard — 12 g
- Freshly grated nutmeg — 0.5 g
- Shallots — 150 g, fine rings
- Cornflour — 20 g; neutral oil — 300 ml
- Fine fleur de sel — 9 g; white poivre — 1 g
Méthode
- Boil macaroni in well-salted water 2 minutes short of packet time; drain, reserving 100 ml water.
- Béchamel: cook beurre and farine 2 minutes; whisk in warm lait in stages. Simmer 5 minutes.
- Off heat, melt in Cheddar, Gruyère, Gorgonzola and half the Parmesan; season with mustard, nutmeg, sel, white poivre.
- Fold in pasta with a splash of reserved water — the sauce should look slightly too loose; it tightens in the oven.
- Into a 2.5 L dish; tuck in mozzarella pockets, top with remaining Parmesan.
- Bake at 200°C for 20–25 minutes until blistered and bubbling at the edges. Rest 8 minutes.
- Shallots: toss rings in cornflour; fry at 160°C for 3–4 minutes to deep gold; drain and sel.
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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