Reinvented macaroni and cheese
Print Category Macaroni Thematic No thematic Source IGA Evaluation
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Recipe pictures
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ingredient
- 500 mL (2 cups) macaroni
- 375 mL (1 1/2 cups) each broccoli and cauliflower florets
- 15 mL (1 tbsp.) butter
- 2 French shallots, finely chopped
- 500 mL (2 cups) milk
- 1 mL (1/4 tsp.) ground nutmeg
- 30 mL (2 tbsp.) cornstarch, dissolved in 60 mL (1/4 cup) white wine
- 125 mL (1/2 cup) each grated Emmenthal, Gruyère and Appenzeller cheese
- 60 mL (1/4 cup) grated Parmesan cheese
- salt and pepper
- 30 mL (2 tbsp.) toasted sesame seeds*
Cook commentary
Serves : 6 servings
Variation: Replace French shallot by finely chopped garlic, and replace cheese varieties by raclette cheeses.
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