In this task, you have to generate the title of the recipe given its required ingredients and directions.

Q: ingredients: '2 pounds beets (about 3 very large or 4 to 6 medium)', '2 teaspoons coarsely chopped fresh rosemary', 'Salt and freshly ground black pepper', '1/2 cup flour', '2 tablespoons butter or olive oil', 'Minced fresh parsley or a few rosemary leaves for garnish',<sep> directions: 'Trim the beets and peel them as you would potatoes; grate them in a food processor or by hand.', 'Begin preheating a 12-inch nonstick skillet over medium heat.', 'Toss the grated beets in a bowl with the chopped rosemary, salt, and pepper.', 'Add about half the flour; toss well, add the rest of the flour, then toss again.', 'Put the butter in the skillet and heat until it begins to turn nut-brown.', 'Scrape the beet mixture into the skillet and press it down with a spatula to form a round.', 'With the heat at medium to medium-highthe pancake should be sizzling gentlycook, shaking the pan occasionally, until the bottom of the beet cake is nicely crisp, 8 to 10 minutes.', 'Slide the cake out onto a plate, top with another plate, invert the two plates, and return the cake to the pan.', 'Continue to cook, adjusting the heat if necessary,.', 'until the second side is browned, another 10 minutes or so.', 'Garnish, cut into wedges, and serve hot or at room temperature.'

A: Beet Roesti with Rosemary
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Q: ingredients: '3 c. cornmeal', '3 eggs', '1 1/2 c. milk', '1 large onion, chopped', '2 chili peppers', '1 large can whole kernel corn, drained', '1 1/2 c. grated Cheddar cheese', '3 Tbsp. sugar', '3/4 c. oil',<sep> directions: 'Mix all ingredients well and pour into 2 well-greased pans. Bake at 400 until done.'

A: Mexican Cornbread
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Q: ingredients: 'Kosher salt', '1 pound (450g) elbow macaroni', '7 tablespoons (105g) unsalted butter, divided', '2 tablespoons (16g) all-purpose flour', '2 cups (475ml) milk', '1 1/2 pounds (680g) grated sharp cheddar cheese (see note)', '1 teaspoon (5ml) hot sauce, such as Frank's RedHot', '1/2 teaspoon (2g) mustard powder', '1/4 teaspoon (1g) garlic powder', '1/2 pound (225g) grated Gruyere cheese (see note)', '1 cup panko bread crumbs (2 ounces; 55g)',<sep> directions: 'Preheat oven to 400F (200C). In a medium pot of salted boiling water, cook elbow macaroni until just shy of al dente, about 2 minutes less than cooking time indicated on package. Drain, then transfer pasta to a large mixing bowl and toss with 2 tablespoons (30g) butter until butter is melted and pasta is evenly coated. Set aside.', 'In a large saucepan, melt 2 tablespoons (30g) butter over medium-high heat (do not allow it to brown). Add flour and whisk to form a paste. Continue to cook, stirring, until raw flour scent is gone, about 1 minute. Whisking constantly, add milk in a thin, steady stream, whisking constantly and thoroughly and getting into all corners of the pan to maintain a homogeneous texture. Sauce will initially become very thick, then get very thin once all the milk is added.', 'Heat, stirring, until sauce comes to a simmer and begins to thicken slightly. Reduce heat to medium-low and, working in increments, whisk in cheddar cheese until a smooth, emulsified cheese sauce forms; do not let sauce come to a boil once cheese is added. Whisk in hot sauce, mustard powder, and garlic powder. Season with salt if necessary.', 'Scrape cheese sauce into pasta and mix until evenly coated. Let cool slightly, then add grated Gruyere and mix well. Scrape pasta into a 9- by 13-inch baking dish and smooth surface into an even layer.', 'Add panko to a small mixing bowl. Melt remaining 3 tablespoons (45g) butter, then add to panko and mix until evenly coated. Season with salt. Scatter panko all over surface of mac and cheese in an even layer. Bake on top rack of oven until browned and bubbling, about 45 minutes (ovens can vary; check often to prevent top from burning).', 'Let mac and cheese rest 15 minutes, then serve. Leftover mac and cheese can be refrigerated for up to 5 days; it reheats surprisingly well in the microwave or oven.'

A:
Classic Baked Macaroni And Cheese Casserole With Cheddar And Gruyere Recipe
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