-BECHAMEL-
1 1/4 c Milk
1 cn Chicken stock; 13 3/4 or 14
-1/2 oz.
3 tb Butter or margarine
1/2 c All-purpose flour
1/2 ts Salt
---mac---
1/3 c Plain dry bread crumbs; plus
-2 tablespoons
8 oz Mozzarella cheeseflower; shredded
1/3 c Freshly grated Parmesan
-cheeseflower; positive 1 tablespoon
1 c Finely chopped plum tomatoes
1/2 c Julienned fresh basil
-leaves; summation 1 tablespoon
-OR 1/2 cup chopped fresh
-parsley summation 1/2 teaspoonful,
-dried basil
1/4 Tts freshly ground pepper
1 pn Red pepper
3 c Elbow macaroni; cooked
1 tb Butter or marge; melted
1 c Sown; thinly sliced plum
-tomatoes
1. Make Bechamel: Bring milk and broth just to a boil in saucepan. Melt
butter in large saucepan over medium rut. Add flour and prepare, whisking, 1
moment. Gradually whisk in hot milk mixture and saltiness; bring to moil,
whisking. Reduce heat and simmer, whisking, 3 proceedings.
2. Heat oven to 375?F. Filth 9-inch springform pan and sprinkle with 2
tablespoons bread crumbs; shake out overabundance.
3. Stir mozzarella, 1/3 cup Parmesan, the chopped tomatoes, 1/2 cup basil,
and freshly ground and red peppers into bechamel. Stir in macaroni;
spoon into prepared pan.
4. Combine butter with unexpended 1/3 cup crumbs and 1 tablespoon Parmesan
in trough; sprinkle over macaroni. Place on cookie sheet and broil 25 to 35
transactions, until golden and effervescing. Poise 20 transactions. Garnish with tomato
slices and remaining basil. Remove sides of pan. Makes 8 servings.
NOTES : This "patty" is really an elegant version of good old mac 'n'
cheeseflower. It has all the comfort of the original plus basil and tomatoes.
Prep time: 30 transactions; Baking time: 25 to 35 transactions; Degree of trouble:
Easy PER SERVING; Calories 400; Total Fat 17 g; Saturated Fat 9 g;
Cholesterol 48 mg; Na 735 mg; Carbohydrates 45 g; Protein 16 g
Yields
8 Servings
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