| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 | Butter (plus 2 tablespoons) |
| 1/4 Tasse | all-purpose flour |
| 1/2 Teelöffel | salt |
| 1/2 Teelöffel | paprika |
| 1/2 Teelöffel | mustard dried |
| | Black pepper to taste; freshly ground |
| 2 Tasse | milk |
| 1 | Elbow macaroni; cooked, drained |
| 2 Tasse | cheddar cheese sharp, shredded |
| 1/2 Tasse | Saltine crackers; crushed |
|
1. Melt 1/4 cup of the butter in large saucepan over medium heat. Add flour, salt, paprika, mustard and pepper; stir well. Cook 1 minute. Stir in milk. Reduce heat to low; cook, stirring constantly, until thickened, about 15 minutes.
2. Remove from heat; stir in macaroni and cheese. Stir until cheese is melted. Spoon into 2-quart casserole. Cover; bake 20 minutes. Melt remaining 2 tablespoons butter in small skillet; stir in cracker crumbs. Remove cover from casserole; sprinkle macaroni with cracker crumbs. Bake, uncovered, until top is golden and mixture is bubbly, about 20 minutes.
|
|
Anmerkungen zum Rezept:
keine |
