![]() Bake until the dish bubbles around the edges, about 15 minutes. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. 16 ounces uncooked large elbow macaroni, large shells, or cavatappi pasta. Add the drained macaroni to the cheese sauce and mix thoroughly.įor the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Want to know the secret to making super creamy cheese sauce for mac and cheese Heavy cream And good quality cheese, of course. Continue to cook, stirring constantly, until the sauce thickens. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. Remove foil and bake for an additional 10 minutes. Cover with foil and bake at 350 for 35 minutes. Pour milk over the entire macaroni and cheese casserole. 4 tbsp butter, thinly sliced, 3 cups shredded cheddar cheese. ![]() For the macaroni: Preheat the oven to 350 degrees F. Sprinkle 1+1/2 cups of cheese over the top and repeat. ![]()
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