Mac & Cheese

Wine & Dine Cookbook - - CANDY X COOKBOOK -

Serves 4 to 6 EASY

Soul-sat­is­fy­ing com­fort food that you can whip up in a cinch!

1 pkt el­bow pasta

100g but­ter

80g flour

1.5l milk

300g but­ton mush­room, diced

200g moz­zarella cheese, shred­ded

300g ched­dar cheese, shred­ded

100g parme­san cheese, grated

Salt and pep­per to taste

1. Fol­low pack­age in­struc­tions and cook pasta in a pot of boil­ing wa­ter till al dente. Drain and set aside.

2. Melt but­ter in a medium-size pan over low heat. Whisk in flour.

3. Stir in milk and bring to a sim­mer. Carry on whisk­ing till the milk thick­ens, then re­move the pan from heat.

4. Stir in the mush­rooms and sea­son to taste, then add moz­zarella and ched­dar, fol­lowed by the cooked pasta. Mix well.

5. Pour into an oven-proof dish and sprin­kle over with parme­san cheese. Bake at 180˚C for about 30 mins.

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