Cooking has always been a passion with Larissa Choma. Larissa has been an avid cooking expert with numerous cookbooks and programs on the social media to her credit. She believes that cooking is one way to kill stress and keep the whole family along with friends happy.
Larissa Choma has decided to share her culinary expertise with people all across the world and has a cooking blog to her credit where she makes sure to share her most recent and tasty recipes. Larissa has also been active with many other activities that keep her occupied. Despite her busy schedule Larissa still finds time to cook for her family and friends whenever they are at her place for a party or just visiting her.
Macaroni & Cheese has always been one of the favorite dinner entrees at our house. With a few extra ingredients, the classic favorite can be transformed into a dish that is fit for dinner guests.
Larrisa Choma
INGREDIENTS
1 pie shell, frozen works fine!
3 ½ cups elbow macaroni, cooked (measure 1 ½ cups of uncooked macaroni)
3 tbsp butter
2 tbsp all-purpose flour
1 ½ cups milk
2 cups sharp cheddar cheese, shredded
Pinch cayenne pepper, optional
6 slices bacon, fully-cooked and coarsely chopped
¼ cup Parmesan cheese, divided
Salt and pepper to taste (use white pepper for the best results)
DIRECTIONS
Preheat the oven to 400°F.
The pie shell should be baked empty according to the instructions on the package. Set aside to cool.
In a medium-sized saucepan, melt the butter until bubbly. Sprinkle the flour across the butter and whisk gently. Stir continuously for 3 minutes to cook the flour.
Pour the milk into the saucepan while stirring with a whisk. Medium heat will prevent the milk from burning while the sauce begins to thicken. This step will take a few minutes and cannot be rushed.
The cheddar cheese should be added as the sauce begins to bubble. The cayenne pepper should be added in this mixture. Careful stirring of this combination will result in a creamy cheese sauce that is ready for the next step.
In a large mixing bowl, fold the cooked elbow macaroni into the cheese sauce along with half of the bacon and half of the Parmesan cheese. While mixing, add salt and pepper to taste.
Pour the cheesy mixture into the cooled pie shell. Top with the other half of the bacon and Parmesan cheese.
Bake at 400°F for 20 to 25 minutes. The warm mixture is finished baking when the top is golden brown. Allow the macaroni and cheese pie to stand for five minutes before serving.
VARIATIONS
• A crispy top can be achieved by placing the pie under the broiler for a few minutes on high heat.
• Prepare ahead of time and fill the pie shell just before baking.
• Veggies can be added to the pie for variety. Add one cup of mixed vegetables at the same time the macaroni is stirred into the cheesy mixture.
• Use tart shells to create individual servings. This idea is great for parties.
To know more about Larissa Choma and to avail her services feel to contact her at – http://www.flickr.com/photos/92423955@N07/
Larissa Choma 