Experimental Macaroni and Cheese
- Author
- Matthew Jacobs
- Prep time
- 20 minutes
Ingredients
| 175 | g | Macaroni | cooked according to directions |
| Ritz crackers | crumbled | ||
| 180 | g | sharp Cheddar | grated |
| 70 | g | Gruyère | grated |
| 3 | cups | milk | |
| 5 | Tbsp | flour | |
| 5 | Tbsp | butter | |
| 1 | tsp | chili powder |
Directions
Melt the butter in a medium sauce pan then mix in the flour. When the flour is fully incorporated, add the milk. Cook over medium heat until it takes on a slighty tan color. Melt the cheese into sauce then sprinkle in chili pwder. Mix in the pasta and transfer to an oven-safe container. Top with Ritz crackers. Bake for 30 minutes at 350 °F.
Notes
v1.0 (2016-01-31)
- Béchamel
- 5 Tbsp butter
- 5 Tbsp flour
- 3 cups milk
- Cheese
- 1 1/2 cups shredded mild cheddar
- 1/2 cup mozzarella
- Pasta
- 6oz of farfalle
- panko for topping
The cheese was too mild try sharp cheddar and maybe a little Gruyère.
v2.0 (2017-01-19)
- Béchamel
- 5 Tbsp butter
- 5 Tbsp flour
- 3 cups milk
- Cheese
- 180g sharp cheddar
- 70g Gruyère
- Pasta
- 175g macaroni
- Ritz crackers (crumbled) for topping
- 1 tsp chili powder
There was not enough pasta and too much Mornay sauce. Try cutting Béchamel by 25% and increase pasta by 25%.
Tags: vegetarian side