“There is never much cheese” – a statement that is completely justified in the following recipe. The dish uses as many as three kind of this dairy product. Popular in Canada, UK and US pasta and cheese only benefit from a combination with notes Mexican food brought in from chili powder. Sharp and with smoked pepper ancho well complements rich cheese flavor dishes, and crumb breadcrumbs dilute creamy текстуру. 
Time: 1 hour.15 minutes. Difficulty: easy Portions: 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 tbsp. l (90 gr.) Butter
- 2 shallots, chopped
- 3/4 Art. breadcrumbs
- 1 tbsp. l ancho pepper powder
- 2 tsp chopped fresh thyme
- 450 gr mini horns pasta
- 1/4 Art. flour
- 4 tbsp. whole milk
- 2 tbsp. coarsely grated mozzarella
- 2 tbsp. coarsely grated cheddar
- 2 tbsp. coarsely grated fresh manchego cheese with softer taste
Recipes with similar ingredients: butter, shallots, breadcrumbs, anchovy pepper, thyme, pasta, higher flour varieties, milk, mozzarella cheese, cheddar cheese, manchego cheese
Recipe preparation:
- Heat in a small frying pan over medium high heat 1 tbsp. l (15 gr.) Butter. Add shallots and passer until transparency (approximately 5 minutes). Stir in breadcrumbs, so that they cover the onions, then the powder of anchovy and thyme. Season with salt. Remove from heat and set aside for a while.
- Preheat the oven to 177 ° C. Lubricate 1 tbsp. l (15 gr.) butter baking dish measuring 23 cm by 33 cm.
- Bring salted water to a boil in a large saucepan. Add the pasta and cook, following the directions on the packaging, until the paste will not become soft, but still dense when cracked. Drain water.
- Meanwhile, melt over medium-high heat the remaining 4 tbsp. l (60 gr.) Butter in a large thick-bottomed pan. Pour in flour and mix for 1 minute, preventing it from becoming brown. Pour in milk slowly and gradually, whisking until homogeneity. Bring to a slow boil, then reduce heat to a minimum and cook, whisking until the sauce thickens (about 10 minutes). Enter, whisking, 1 tbsp. mozzarella, cheddar and manchego. Season generously with salt and pepper. Stir in pasta and remove from fire. Pour the mixture into the prepared baking dish.
- Mix in a medium bowl of 1 tbsp. remaining mozzarella, cheddar and manchego. Sprinkle pasta. Top with a mixture of breadcrumbs. Cover with foil and bake for 30 minutes. Open and continue cooking until the top turn golden (about 12 more minutes). Serve right away.
