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INGREDIENTS (for four):
1 can (14 to 15 ounces)
mackerel in oil, drained
2 tablespoons butter
2 tablespoons all-purpose white
flour
1 cup half and half or light cream
1 cube chicken bouillon
1 cup shredded Cheddar cheese
1 pound linguini, cooked and
kept warm
DIRECTIONS:
In medium mixing bowl, mash
mackerel with fork.
In medium skillet, melt butter
over medium heat.
Add flour.
Mix with wire whisk until smooth.
Cook for 30 seconds over
medium heat.
Add half and half or cream.
Add bouillon and allow to
dissolve.
Mix with wire whisk until smooth.
Add mackerel.
Add Cheddar cheese.
Mix well and cook for 1 minute or
until cheese melts.
Place cooked pasta into large
bowl. CLICK HERE for
instructions.
Add mackerel mixture. Toss well,
put into serving plates and serve
immediately.
1 can (14 to 15 ounces)
mackerel in oil, drained
2 tablespoons butter
2 tablespoons all-purpose white
flour
1 cup half and half or light cream
1 cube chicken bouillon
1 cup shredded Cheddar cheese
1 pound linguini, cooked and
kept warm
DIRECTIONS:
In medium mixing bowl, mash
mackerel with fork.
In medium skillet, melt butter
over medium heat.
Add flour.
Mix with wire whisk until smooth.
Cook for 30 seconds over
medium heat.
Add half and half or cream.
Add bouillon and allow to
dissolve.
Mix with wire whisk until smooth.
Add mackerel.
Add Cheddar cheese.
Mix well and cook for 1 minute or
until cheese melts.
Place cooked pasta into large
bowl. CLICK HERE for
instructions.
Add mackerel mixture. Toss well,
put into serving plates and serve
immediately.
© Copyright 2006-2009
cookstepbystep.com
cookstepbystep.com
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Oh, so good!
Creamy Mackerel Pasta
Adapted from
The Complete Book
of Pasta and Noodles
The Complete Book
of Pasta and Noodles