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Preparation time
30 minutes
Total time:
55 minutes
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Ingredients
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375 g (¾ lb.) elbow macaroni
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1 onion, chopped
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227 g mushrooms, chopped
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45 ml (3 tbsp.) butter
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30 mL (2 tbsp.) flour
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250 mL (1 cup) milk
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250 mL (1 cup) white wine
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250 mL (1 cup) La Sauvagine cheese without crust
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250 mL (1 cup) grated Grondines cheese
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5 mL (1 tsp.) paprika
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To taste, salt and pepper
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60 mL (¼ cup) parsley, chopped
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125 mL (½ cup) of breadcrumbs
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60 ml (1/4 cup) walnuts, chopped
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1 package 128g of duo kale and spinach salad
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Directions
- Cook elbow macaroni in a saucepan of boiling water until al dente. Drain.
- In a skillet, sauté the onion and mushrooms in 15 mL (1 tbsp.) of butter for about 5 minutes. Set aside.
- Preheat oven to broil.
- In a second saucepan, melt 30 mL (2 tbsp.) of butter over medium-high heat. Add flour and cook 1 minute, mixing with a whisk. Add milk and wine and continue cooking, stirring constantly until thickened. Add La Sauvagine cheese and 125 mL (½ cup) Grondines cheese. Whisk until smooth.
- Add the macaroni, sautéed vegetables, Ste-Anne cheese, and paprika, and mix with wooden spoon. Season to taste.
- Transfer to a baking dish; top with the bread crumbs, parsley, walnuts, and remaining 125 mL (½ cup) of Grondines cheese.
- Broil for about 3 to 5 minutes. Serve with a spinach salad.
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