a collection of soup, stew, and casserole recipes including tomato soup, macaroni and cheese, and beef stew
Excerpt
International Multi-Cheese Macaroni and Cheese
Ingredients:
2 cups half-n-half cream
4 oz. softened cream cheese (US)
4 Tbsp. sour cream
(you can substitute the cream cheese and sour cream with 1/2 cup marscapone cheese, from Italy)
1 cup shredded monterey jack cheese (US)
1 cup shredded colby cheese (US)
1 cup shredded cheddar cheese (UK)
1/2 cup American cheese (US)
3 oz. Cojita Cheese (MX)
4 oz. Parmesan cheese (IT)
(You can substitute the Cojita Cheese with Parmesan Cheese mixed with a dash of salt)
2 Tbsp. flour
2 eggs
1 stick of butter or margarine
1 tsp. paprika
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. mustard (dry or yellow)
Directions: Preheat the oven to 375º. In a small bowl place 4 oz. of cream cheese in the microwave and let it soften for 10-15 seconds. Oven temperatures vary. To the cream cheese, mix in the sour cream and beat until fluffy. In a large bowl, beat the eggs and then add the cream mixture. In a medium saucepan, boil water for the macaroni. Add 12 oz. macaroni and let it boil for 10-15 minutes, then slowly drain. In another medium saucepan, on medium heat make a roux from the flour and keep stirring until the butter melts. Slowly add the cream-egg mixture to the saucepan. Then slowly add in the cheese-sour cream mixture stirring constantly. Then lower the heat and add the cheeses stirring constantly until the cheeses are melted. In the large bowl, stir in the cheese mix and the macaroni. Once stirred in, add the mustard and spices and stir again. Then pour the mixture into a large lightly greased baking pan. Crumble the cojita cheese mix with the parmesan cheese. Sprinkle the cheeses evenly over the macaroni. Bake for 15-30 minutes until the cheese browns.
Bake beautiful and delicious French macarons in your own kitchen. This collection of tried-and-tested recipes allows bakers to create these tasty and colorful confections.
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