Add macaroni-&-cheese

Signed-off-by: nιcнolaѕ wιlde <ncwilde43@gmail.com>

cook/italian/Macaroni & Cheese.cook

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+Preheat oven to 400°F.
+
+Prepare topping: melt 1/2 stick @unsalted butter{1/2%stick}, then stir together with @panko breadcrumbs{2%cups} and grated 1.5 cups @extra-sharp cheddar{1.5%cups} and grated @Parmigiano-Reggiano{1/2%cup}.
+
+Prepare sauce: melt 1 stick @unsalted butter{1%stick} in #saucepan{} and stir in @flour{6%Tbsp}. Cook roux, stirring for ~{3%minutes}, then whisk in @whole milk{5%cups}. Bring to a boil, whisking constantly, then simmer for ~{3%minutes}.
+
+Stir in @Parmigiano-Reggiano{1/2%cup} and grated @extra-sharp cheddar{6%cups}, 2 tsp @salt{2%tsp}, and 1/2 tsp @pepper{1/2%tsp} until smooth. Remove from heat and keep convered.
+
+Cook @elbow macaroni{1%lb} until al dente. Reserve 1 cup pasta water.
+
+Mix together cooked pasta, sauce, and water. Transfer to a #casserole dish{} and sprinkle topping over the top. Bake for 20 to ~{25%minutes}.

cook/italian/Macaroni and Cheese.cook

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-Preheat oven to 400°F.
-
-Prepare topping: melt 1/2 stick @unsalted butter{1/2%stick}, then stir together with @panko breadcrumbs{2%cups} and grated @extra sharp cheddar cheese{1/4%lb} and grated @Parmigiano cheese{1/2%cup}.
-
-Prepare sauce: melt 1 stick @unsalted butter{1%stick} in #saucepan{} and stir in @flour{6%Tbsp}. Cook roux, stirring for ~{3%minutes}, then whisk in @whole milk{5%cups}.

docs/italian/macaroni-&-cheese.md

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+# Macaroni & Cheese
+
+![Macaroni & Cheese](../assets/images/macaroni-&-cheese.jpg)
+
+| :timer_clock: Total Time |
+|:-----------------------: |
+| 31 minutes |
+
+## :salt: Ingredients
+
+- 0.5 stick unsalted butter
+- 2 cups panko breadcrumbs
+- 1.5 cups extra-sharp cheddar
+- 0.5 cup Parmigiano-Reggiano
+- 1 stick unsalted butter
+- 6 Tbsp flour
+- 5 cups whole milk
+- 0.5 cup Parmigiano-Reggiano
+- 6 cups extra-sharp cheddar
+- 2 tsp salt
+- 0.5 tsp pepper
+- 1 lb elbow macaroni
+
+## :cooking: Cookware
+
+- 1 saucepan
+- 1 casserole dish
+
+## :pencil: Instructions
+
+### Step 1
+
+Preheat oven to 400°F.
+
+### Step 2
+
+Prepare topping: melt 1/2 stick unsalted butter, then stir together with panko breadcrumbs and grated 1.5 cups
+extra-sharp cheddar and grated Parmigiano-Reggiano.
+
+### Step 3
+
+Prepare sauce: melt 1 stick unsalted butter in saucepan and stir in flour. Cook roux, stirring for 3 minutes, then whisk
+in whole milk. Bring to a boil, whisking constantly, then simmer for 3 minutes.
+
+### Step 4
+
+Stir in Parmigiano-Reggiano and grated extra-sharp cheddar, 2 tsp salt, and 1/2 tsp pepper until smooth. Remove from
+heat and keep convered.
+
+### Step 5
+
+Cook elbow macaroni until al dente. Reserve 1 cup pasta water.
+
+### Step 6
+
+Mix together cooked pasta, sauce, and water. Transfer to a casserole dish and sprinkle topping over the top. Bake for 20
+to 25 minutes.

mkdocs.yml

@@ -88,6 +88,7 @@ nav:
       - Healthy Pasta with Pesto and Broccoli: italian/healthy-pasta-with-pesto-and-broccoli.md
       - Light and Tender Potato Gnocchi with Sage Butter Sauce: italian/light-and-tender-potato-gnocchi-with-sage-butter-sauce.md
       - Jamie Oliver Ricotta Fritters: italian/jamie-oliver-ricotta-fritters.md
+      - Macaroni & Cheese: italian/macaroni-&-cheese.md
       - Mezza Luna Lasagna: italian/mezza-luna-lasagna.md
       - Spaghetti Alla Puttanesca: italian/spaghetti-alla-puttanesca.md
       - Spinach Lasagna: italian/spinach-lasagna.md