Mac and cheese d’automne

Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a special dish, Mac and cheese d’automne. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Mac and cheese d’automne is one of the most favored of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It's appreciated by millions every day. Mac and cheese d’automne is something which I have loved my whole life. They are nice and they look fantastic.

Many things affect the quality of taste from Mac and cheese d’automne, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mac and cheese d’automne delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mac and cheese d’automne is 2 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mac and cheese d’automne estimated approx 40 minutes.

To get started with this recipe, we must prepare a few ingredients. You can have Mac and cheese d’automne using 13 ingredients and 4 steps. Here is how you cook that.

Sauce potimarron

Ingredients and spices that need to be Take to make Mac and cheese d’automne:

1. 180 g rigatoni
2. 100 g d’épinards frais
3. 50 g cheddar râpé
4. 75 g tomme râpée
5. Sauce
6. 1 gousse d’ail
7. 300 g potimarron epluché et coupé en petits dés
8. 1 oignon
9. 7 g paprika
10. 5 g thym sèché
11. 250 ml d’eau
12. 1 peu de lait
13. 1/2 cube de bouillon

Instructions to make to make Mac and cheese d’automne

1. Faire cuire les pâtes selon indication du sachet.
2. Dans une poêle, faire revenir l’oignon et l’ail mixés avec un peu d’huile d’olives. Ajouter le paprika, le thym et le potimarron. Faire revenir 5 minutes puis ajouter le bouillon de légumes chaud et laisser cuire à feu moyen pendant 10 minutes. Il faut que le potimarron soit fondant.
3. Mixer le tout et ajouter du lait jusqu’à la consistance désirée. Remettre dans une casserole et ajouter les épinards, les fromages (3/4 gardez en pour la fin) et les pâtes. Mélanger.
4. Déposer dans un plat allant au four, rajouter le fromage restant et enfourner 15 minutes à 220•C.

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