How To make Triple Cheese Poppyseed Noodles

Big One Triple Cheese Pizza

Ingredienser: hvetemel, ost 29% (mozzarella, edamer, norvegia fyldig, gran biraghi), vann, tomatpure, rapsolje, gjær, krydder, salt, sukker, rismel, emulgator (E471, E472e), Melbehandlingsmiddel E300.

Ingredients: wheat flour, cheese 29% (mozzarella, Edam norvegia Fyldig, gran Biraghi), water, tomato puree, canola oil, yeast, spices, salt, sugar, rice flour, emulsifiers (E471, E472e), flour treatment agent E300.

Nutrition 100g
energy 1052 kj 250 kcal
fat 10g
carbohydrates 26g
protein 13g
salt 1,3g

Orkla Foods Norge As, pb. 711, 1411 Kolbotn
orklafoods.no
800 33 005

Pierogi | Basics with Babish

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Beth's Ultimate Mac & Cheese Recipe

Learn how to make my Ultimate Mac & Cheese Recipe. The perfect dish to make for a cozy Sunday Night Dinner!

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BETH'S ULTIMATE MAC & CHEESE RECIPE
Serves 6
(For printable version click here:

INGREDIENTS:
1 lb Pasta (450 g) (macaroni, shells, etc.)
8 tbsp (120 g) butter
6 ½ cups (1560 ml) milk
½ cup (60 ml) of flour
2 tsp (10 ml) salt
freshly cracked pepper to taste
¼ tsp (1.25 ml) nutmeg
½ cup (60 g) grated white cheddar cheese
½ cup (60 g) grated gruyere cheese
¼ cup (22g) freshly grated parmesan cheese

For Bread Crumbs:
2 cups (480 ml) thick rustic bread, cut into cubes
3 tbsp (45 ml) melted butter
1 tbsp (15 ml) fresh thyme, minced
salt and pepper to taste

METHOD:
Grease a 9” (23cm) x 13” (32cm) casserole dish or gratin pan. Preheat oven to 375F (190C).

Boil pasta according to package directions. Drain once pasta is “al dente” and still has a bit of chew to it. You don’t want to fully cook it in this stage since it will cook further in the oven. Set cooked pasta aside.

In a large pot, melt the butter, whisk in the flour to form a paste, slowly add the milk, whisking all the while. Add the salt, pepper and nutmeg. Remove from the heat, stir in the cheese. Set aside.

To make the bread crumbs, place all the ingredients in a food processor and pulse until large crumbs form. Set aside.

Transfer pasta to a large bowl. Pour cheese sauce over the pasta and stir to combine. It will look like a TON of sauce, but it will get absorbed into the pasta as it bakes in the oven.

Transfer pasta mixture to a greased casserole dish. Top with the bread crumbs. Place in the oven and bake 20-25 mins. Sauce will be bubbling and bread crumbs will be golden brown. If you want your bread crumbs more “toasty” you can pop under the broiler for a few seconds two.

Serve oven to table!






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Pasta Grannies enjoy Rina's baked spinach, ham & cheese pasta rolls called capriccio!

Great combo this: ham and oozy fontina with spinachy ricotta rolled up in pasta and baked with tomato sauce. There are several versions of this in Italy; in Faenza, where 85 year old Rina lives, it is called capriccio. Watch Rina, helped by her best friend Cicchi, show her version. Recipe ingredients below.
Mix the following:
250g sheep’s milk ricotta
150g of cooked, squeezed dry spinach
50g Parmigiano cheese which is 14 months old,
1 free range egg
plenty of grated nutmeg
salt.
For the béchamel sauce:
30g butter
3 tablespoons 00 flour
3/4 litre of whole milk
plenty of nutmeg
salt
For the tomato sauce, simmer for 10 minutes:
1 400g tin whole tomatoes, chopped
6 basil leaves
3 tablespoons extra virgin olive oil
To assemble:
200g thinly sliced ham
150g sliced fontina cheese
For the pasta: 3 large free range eggs, 300g 00 flour
This is enough to make one 30x20 centimetre (approximately) baking tray.