Recipe: Perfect Milk Gratin - Use the Macaroni As-Is

Milk Gratin - Use the Macaroni As-Is. A milk and flour mixture is poured over the macaroni and cheese, and then it's baked. This is the basic recipe that I have used for macaroni and cheese for years. I always add some grated onion or some onion powder tsp. or two of prepared mustard and a little worcestershire sauce.

I have modified it with extra sharp cheddar cheese and at times used evaporatd milk instead of I used sharp cheddar cheese instead of Velveeta as that is what I had on hand. Haitian Recipes is dedicated to our rich and diverse cuisine. As Haitians, we know how great our food is. You can have Milk Gratin - Use the Macaroni As-Is using 12 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Milk Gratin - Use the Macaroni As-Is

1. Prepare 1 of Onion.
2. You need 1 of Potato.
3. Prepare 50 grams of Macaroni.
4. It's 1 of Seafood, etc.
5. It's 30 grams of Flour.
6. It's 400 ml of Milk.
7. It's 100 ml of Water.
8. You need 3 pinch of Salt.
9. It's 4 of shakes Pepper.
10. It's 20 grams of Butter.
11. It's 1 of Broccoli.
12. You need 1 of Addition (Step 4): Chicken soup stock, consomme, etc.

Macaroni Gratin recipe: This deliciously moist macaroni gratin is a far cry from American macaroni and cheese. Guichard cooks the pasta in milk, then cools the cooking liquid down with ice cubes, a technique that keeps the macaroni from drying out. The dish can be served as a. * Some links are affiliate, meaning that if you care to purchase any of the products with the link in the description box, I make a small commission, it does not change the price in any way, however it enables me making more content without having to do as many I am not paid or asked to use these links. Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Milk Gratin - Use the Macaroni As-Is step by step

1. Cut the onions and scatter on the bottom of a pan. Lay the potatoes on top (slice thinly as possible)..
2. Sprinkle flour evenly on top of Step 1, then add the uncooked macaroni. Sprinkle in the other ingredients (chicken, mushrooms, anything works ).
3. Add the milk and water, and flavor with salt and pepper. Add the butter last and simmer on medium heat. Mix the top layer to make sure that everything is well-incorporated, then cover with a lid. Once it comes to a boil, reduce to low heat..
4. Mix occasionally, and once the macaroni has softened and the sauce is creamy, it's complete (I used thin macaroni, which took 20 minutes to cook). Taste, and if you find the flavor to be lacking add consomme..
5. I garnished the dish with microwaved broccoli. I eat it like this, but you can add cheese and then bake in a oven until golden brown..

This Macaroni Au Gratin is going to be a hit with kids and adults alike. This casserole recipe will soon become your For the best texture for your Macaroni Au Gratin, our Test Kitchen has two tips: First, use block cheese and This allows the Macaroni Au Gratin to set to the perfect texture for serving. I use macaroni for salads, casseroles and gratins, and I add it to soups, to make them more A pasta gratin with vegetables and cheese is a blank slate: you can vary it almost endlessly by changing the After adding all the milk, whisk in a little grated nutmeg. Turn the flame as low as possible and cook. There is usually a pound package of powdered milk as well.

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