vcpaster.blogg.se - Bechamel sauce with cheese and bacon

Top with the crushed French fried onions. Repeat until all noodles, bacon and cheese are in the pan. Evenly top with 1/3 of the shredded cheddar, 1/3 of the Velveeta and 3 slices of bacon broken into small pieces. Place 1/3 of the macaroni in the baking dish.Immediately add the butter, garlic and Bechamel Sauce. Cook for approximately 5 minutes until the macaroni is very al dente. Boil a large pot of water add 1 tsp salt and the macaroni.Cook the bacon until just crispy and set aside to cool.Remove from heat and add salt, pepper, parmesan and Tabasco. Reduce heat and simmer for 3 minutes, stirring constantly to prevent scorching. Slowly add the heated milk and cook over medium heat, stirring constantly for 4 minutes. Cook over low heat, stirring constantly for 3 minutes. To make the Bechamel Sauce, melt the TWISTED Bacon, Dijon Mustard & Green Onion Butter in a medium saucepan and stir in the flour.Butter or spray a 3-quart glass or ceramic baking dish with a non-stick spray. 3 tablespoons TWISTED Bacon, Dijon Mustard & Green Onion Butter.6 oz (1 can) French's Cheddar French Fried Onions, crushed.2 tablespoons TWISTED Bacon, Dijon Mustard & Green Onion Butter.Add spinach and stir until heated through. Add béchamel whisk until mixture is smooth and begins to simmer. Heat cream in heavy medium saucepan over medium heat until just simmering.Boil until thick, stirring constantly, about 2 minutes. Cook until mixture is pale gold and has nutty aroma, whisking constantly, about 3 minutes. You can top with a sprinkling of Parmesan cheese if you like. Now layer the entire meat mixture over the pasta. Put half the pasta covered with the sauce into a 9x13 baking pan. Add onion, bay leaf, dried chile, and peppercorns sauté until onion is soft but not brown, about 3 minutes. TO ASSEMBLE THE DISH: Mix half the bachamel mixture into the pasta. Melt butter in heavy medium saucepan over medium heat.Transfer spinach to work surface coarsely chop. Transfer spinach to strainer set over large bowl.

Add remaining spinach and toss until just wilted. Add half of spinach to pot toss until wilted but still bright green, about 3 minutes.

Bring 1/4 cup water to boil in large pot.

Adjust the seasoning with more salt and the nutmeg, and/or more cayenne if desired. Cook for 2 minutes, then taste the spinach.

Add the cooked onion and garlic along with the drained spinach to the bechamel, folding to make sure it's completely coated with sauce.

Stir in the garlic and cook an additional minute or two. Cook until the onions soften and become translucent, 2 to 3 minutes. Add the onions and season with a pinch of salt. Add the oil and let heat for about 1 minute.

Preheat a small saute pan over medium-high heat.

Season the sauce with the salt, pepper and cayenne. Cook the bechamel until thickened and smooth, about 5 minutes, stirring often. Next, whisk in the cream and return the mixture to a simmer. You're making a bechamel sauce, which is the base for the creamed spinach.

Turn down the heat to maintain a low simmer.

Add the milk to the roux, whisking vigorously to make sure that the roux completely dissolves into the milk without lumping. Cook the roux for 3 minutes, stirring continuously to make sure it doesn't burn and it becomes a "blond" color. With a wooden spoon, stir the flour into the melted butter to create a roux that will look like wet sand.

In a wide, high-sided saute pan, melt the butter over medium-low heat.

When most of the liquid has been released, squeeze handfuls of the spinach to make sure all of the excess water has been removed.

Use your hands to press the spinach against the sides of the colander.

After 45 seconds (exactly), remove the spinach leaves with a slotted spoon, spider or tongs and drain in a colander.

Bring 1 gallon water to a boil in a large pot. Bring to a simmer, remove from heat and serve. Combine spinach, bacon and onion mix, and béchamel sauce into one pan.Add the flour and cook, stirring until smooth, about 2 minute Slowly add the milk, whisking continuously, cooking until thick. Melt butter in a small saucepan on med/low heat until it just starts to bubble. Add the chopped bacon and sauté until the bacon begins to render some fat. Squeeze to remove all the moisture possible. Blanch the spinach in a pot of boiling water until the spinach is wilted, about 1-2 minute Drain and rinse in cold water to stop the spinach from cooking further.Drain the spinach and then repeat soaking and draining. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Cut off the thick stems of the spinach and discard.