Recipe for Mac & Cheese With Tri-Color Rotini

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You simply haven't lived until you've tried delicious mac and cheese with tri-color rotini. Get a recipe for mac and cheese with tri-color rotini with help from a celebrity chef and award winning author in this free video clip.

Part of the Video Series: Italian Eating
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Video Transcript

Hi. I'm Maria Liberati from the award winning book series, The Basic Art of Italian Cooking, and I'm going to be doing a macaroni and cheese recipe with tri-color rotini pasta. Take two cups of whole milk. We're going to make this sort of like a bechamel sauce. Add in two tablespoons of butter and we're going to wire whisk in as soon as the butter melts, three tablespoons of flour. I'm placing in two tablespoons of flour and doing it with a wire whisk so that we don't get lumps and bumps in the sauce. And once we have that all blended, I'm going to add in a cup of cheddar cheese, and a half a cup of Parmesan Origiano cheese. And you do have to consistently stir this with a wire whisk until the sauce thickens, approximately ten minutes. Do not let the sauce burn. I've buttered a glass casserole pan and now I'm going to put in approximately a half a cup of freshly made bread crumbs. I made this from crusty bread that I put in the food processor, just on the bottom. Then I'm going to put my pasta into the macaroni and cheese sauce. Just going to whirl it around and coat the pasta with the macaroni and cheese sauce. And now we're going to pour the macaroni, coated with the macaroni sauce into the bread crumbs, into the casserole pan with the bread crumbs. Just distribute that evenly, get all of that cheese sauce. OK. And we're going to top this with about three tablespoons of shredded cheddar cheese. Put this in the oven in a preheated oven that's been preheated to 350 degrees for approximately fifteen minutes golden bubbly on the top and the cheese is all bubbly and the last five minutes of those fifteen you can put it under a broil but just watch it so that it doesn't burn. And you have a dish ready to eat and plate. I'm Maria Liberati, from The Basic Art of Italian Cooking. Thanks for watching.


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