![]() Bake for 30–40 minutes until the pastry is cooked, the macaroni cheese is bubbling and the cheddar is golden brown. Sprinkle with the remaining cheese and bake at 180 C/ 375 F for 30 minutes, until the cheese is golden and bubbly on top. Top with the lamb layer and add the remaining macaroni cheese. Fill each one with the macaroni cheese, then top with more cheddar, if you like. Mix the cheese sauce with the cooked, cold macaroni and spoon half into the bottom of a pie dish. Press the pastry discs into the moulds and use your fingers to press the pastry up the sides of the moulds. Lightly grease four 220ml/8fl oz pudding moulds with the vegetable oil. Use a 16cm/6¼in round cutter to cut out four discs. Unwrap the dough and lightly dust a rolling pin with flour. Stir in the macaroni and leave to cool completely. Cook until the sauce thickens and the cheese has fully melted. Drain the macaroni, and rinse until cool water to halt the cooking process. Add salt and cook pasta until al dente (macaroni should be undercooked by 1-2 minutesslightly tender, but firm). Once completely combined, add the rest of the milk and continue stirring to make a smooth sauce.Īdd all of the cheeses and the mustard and whisk into the sauce. Combine noodles and cheese sauce, and divide between four 1/2 pan steam table pans. Preheat oven to 350F and lightly grease a 9×16' baking tray. Add about 100ml/3½fl oz milk, continually whisking into the roux. Cook out for at least 2–3 minutes to make a roux. Add the flour and gently whisk into the butter and oil. Add the butter and oil and cook until melted. ![]() Place a non-stick frying pan over a low-medium heat. Cook for 2 minutes less than the packet instructions and drain thoroughly. Whisk in the flour and mustard and keep it moving for about five minutes. Cook the pasta in a saucepan of boiling, salted water. While the pasta is cooking, in a separate pot, melt the butter. Bake uncovered 45 to 55 minutes in a 350 degree Fahrenheit preheated oven. ![]() Pour the milk mixture over the top of layered ingredients. Meanwhile, make the macaroni cheese filling. In a greased 2 quart shallow casserole dish, layer the macaroni, cheese, another layer of macaroni, and a final layer of cheese. Form into a ball of dough, wrap with cling film and chill in the fridge for 20 minutes – this will make the dough easier to work with. Rub the butter into the flour using your fingertips until the mixture resembles rough breadcrumbs.Īdd the cold water and egg yolks and continue mixing with your fingertips until combined. To make the pastry cases, sieve the flour and salt into a large mixing bowl and mix until well combined. ![]()
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