(view translation)

Macarón Cáise

Comhábhair

Macarón tirim - 100g
Salann
Im - 3 ½ spúnóg thábla
Plúr - 3 ½ spúnóg thábla
Bainne ar bheagán saille 500ml
Mustard tirim - ½ thaespúnóg
Púdar gairleoige - ¼ taespúnóg
Cáis uachtair 100g
Cáis chéadair ghéar ghrátáilte - 200g
Cáis mozzarella ghrátáilte - 100g
Uisce pasta curtha i leataobh

Modh

Fiuch pota mór uisce goirt, bruith an pasta go dtí go bhfuil sé al dente. Síothlaigh an pasta agus cuir leathchupán den uisce pasta ar leataobh.
I sáspan mór, leáigh an t-im ar theas measartha agus ansin cuir isteach an plúr, cócaráil go ceann nóiméad amháin, á bhualadh i rith an ama.
Doirt isteach an bainne go mall agus tú á bhualadh. Cuir isteach an mustard agus an púdar gairleoige. Méadaigh an teas beagán, ansin cuir an meascán ar fiuchadh go híseal, á bhualadh i rith an ama.
Laghdaigh an teas go dtí go bhuil sé íseal, cuir isteach an cháis uachtair agus buail é go dtí go bhfuil an cháis leáite.
Bain an sáspan den teas, cuir isteach na cáiseanna grátáilte, leath ar leath, agus buail é go dtí go bhfuil an cháis leáite, ag ardú an teasa de réir mar is gá.
Blaistigh an t-anlann le salann de réir mar is áil leat.
Cuir an pasta san anlann cáise, tanaigh leis an uisce pasta de réir mar is gá.
Cuir ar an tábla ar an toirt.

(view translation)

Macaroni Cheese

Ingredients

Dry elbow macaroni - 100g
Salt
Butter - 3 ½ tbsp
Flour - 3 ½ tbsp
Low-fat milk 500ml
Dry mustard - ½ tsp
Garlic powder ¼ tsp
Cream cheese - 100g
Sharp cheddar cheese, grated - 200g
Mozzarella cheese, grated - 100g
Reserved pasta water

Method

Bring a large pot of salted water to the boil, boil pasta to al dente. Drain pasta and reserve 1/2 cup pasta water.
In a large saucepan melt butter over medium heat then add flour, cook 1 minute whisking constantly.
While whisking slowly pour in milk, add in mustard and garlic powder. Increase heat slightly, then bring mixture to a low boil whisking constantly.
Reduce heat to low add in cream cheese and whisk until melted.
Remove saucepan from heat add in the shredded cheeses half at a time, and whisk to melt, while returning to warm heat as needed.
Season sauce with salt to taste.
Toss pasta with cheese sauce, thin with pasta water as needed.
Serve immediately.

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