Sunday, June 26, 2016

Bechamel Sauce Macaroni and Cheese



Bechamel Sauce or White Sauce is one of the 5 mother sauces of French cuisin. Melting butter dipped in Milk & the base is the flour. White pepper, onions, cloves, nutmeg even garlic are added to increase flavour of the sauce. Its widely used in making Pasta, Macaroni, Lasagne etc. And also the base of other classic sauces like Mustard Sauce(Mustard), Mornay Bechamel Sauce or White Sauce Bechamel Sauce or White Sauce is one of the 5 mother sauces of french cuisin. Melting butter dipped in Milk, its base is the flour. White pepper, onions, cloves, nutmeg even garlic are added to increase its flavour. Its widely used in making Pasta, Macaroni, Lasagne etc. Its also the base of other classic sauces like Mustard Sauce(Mustard), Mornay Sauce (Cheese), Cream Sauce (Heavy Cream) etc. Macaroni is a kind of dry pasta offcourse its source in Italy. In India now a days its a very common tiffin item for almost every household. A very easy to make this macaroni can be a very delicious option for school tiffin for kids, evening snacks for all ages. Bechamel Sauce can be a tasty dip for baked vegetables, sandwitches and pizzas. Try this recipe and share your feedback...

For Bechamel Sauce:


Ingredients: White Flour- 2 tsp
Butter- 2 tsp
Milk- 1 1/4
Onion- 1
Cloves-6-7
White Pepper- 1 tsp
Salt to Taste

For Macaroni

Macaroni- 100 gms
Fresh Bell Pepper yellow and red(medium size)1+1
Salt- to taste
Oil or butter- 1 tsp
Grated cheese- 2 tsp
Pasta Mix- 1 tsp ( I have used Snapin Pasta Mix)
Black Pepper- 1 tsp



Procedure:

1) Slice the bell papers and keep aside.
2) After cleaning and removing the dry part of the onion, dice the onion into small parts.
3) Take cloves and pin those to each of the diced onion part. Keep Aside.
4) Boil water and soften the macaronis with salt. Once its done, remove water let it dry. Do not over boil. Macaronis should not be sticky and broken.
5) Now Take a pan, Heat 1 tsp oil and shallow fry the bell papers with 1/2 tsp black pepper and salt. Keep aside after frying.
6) In another pan, heat the butter and add the flour. stir constantly.
7) After two minutes of stiring, add the milk and stir vigorously no lumps should be there.
8) Add the onions and stiring should be continued.
9) Be careful sauce should not be sticked to the bottom. Its better to keep the flame low.
10) When the sauce becomes thick add the salt, pepper. Stir for 1-2 minutes, the sauce will be ready.
11) Add the Macaronis and pasta mix. Mix well.
12) Adjust salt and pepper.
13) when mixing is done keep the lid on the pan for 2 minutes.
14) Add the grated cheese and mix again. Switch off the flame.
15) Keep the lid on the pan for some times.
16) Serve with the veges fried earlier.

Cheers!!!! one of the 5 mother sauces of french cuisin. Melting butter dipped in Milk, its base is the flour. White pepper, onions, cloves, nutmeg even garlic are added to increase its flavour. Its widely used in making Pasta, Macaroni, Lasagne etc. Its also the base of other classic sauces like Mustard Sauce(Mustard), Mornay Sauce (Cheese), Cream Sauce (Heavy Cream) etc. Macaroni is a kind of dry pasta offcourse its source in Italy. In India now a days its a very common tiffin item for almost every household. A very easy to make this macaroni can be a ery delicious option for school tiffin for kids, evening snacks for all ages. Bechamel Sauce can be a tasty dip for baked vegetables, sandwitches and pizzas. Try and share your feedback...

For Bechamel Sauce:

Ingredients: White Flour- 2 tsp
Butter- 2 tsp
Milk- 1 1/4
Onion- 1
Cloves-6-7
White Pepper- 1 tsp
Salt to Taste

For Macaroni
Macaroni- 100 gms
Fresh Bell Pepper yellow and red(medium size)1+1
Salt- to taste
Oil or butter- 1 tsp
Grated cheese- 2 tsp
Pasta Mix- 1 tsp ( I have used Snapin Pasta Mix)
Black Pepper- 1 tsp

Procedure:

1) Slice the bell papers and keep aside.
2) After cleaning and removing the dry part of the onion, dice the onion into small parts.
3) Take cloves and pin those to each of the diced onion part. Keep Aside.
4) Boil water and soften the macaronis with salt. Once its done remove water let it dry. Do not over boil. Macaronis should not be sticky and broken.
5) Now Take a pan, Heat 1 tsp oil and shallow fry the bell papers with 1/2 tsp black pepper and salt. Keep aside after frying.
6) In another pan, heat the butter and add the flour. stir constantly.
7) After two minutes of stiring, add the milk and stir vigorously no lumps should be there.
8) Add the onions and stiring should be continued.
9) Be careful sauce should not be sticked to the bottom. Its better to keep the flame low.
10) When the sauce becomes thick add the salt, pepper. Stir for 1-2 minutes, the sauce will be ready.
11) Add the Macaronis and pasta .Mix well.
12) Adjust salt and pepper.
13) when mixing is done keep the lid on the pan for 2 minutes.
14) Add the grated cheese and mix again. Switch off the flame.
15) Keep the lid on the pan for some times.
16) Serve with the veges fried earlier.

Cheers!!!!

Source: Information gathered from various websites

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