![]() ![]() Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes. Toss the bread crumbs with the butter and a sprinkle of salt in a small bowl and sprinkle evenly over the top of the macaroni and cheese. Ingredients 4 tablespoons butter 1/3 cup all-purpose flour 3 cups 2 milk 3 cups shredded cheddar cheese 1/2 teaspoon salt 1/4 teaspoon granulated garlic. Pour the mixture into the prepared casserole dish, top with bread crumbs if desired, and bake at 350 for 20. ![]() Add the shredded cheddar cheese, stirring to combine. ![]() Carefully pour the cream cheese mixture over the pasta, stirring gently to combine. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. STEP THREE: Slowly whisk in the milk and heavy cream, mixing until smooth. Add the cream cheese, again stirring until completely melted. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.Īdd the macaroni and the reserved pasta water to the saucepan and stir to combine. Add the cream cheese and stir until melted. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Strain, reserving 1 3/4 cups of the pasta water. Add the macaroni and cook until it is al dente, about 6 minutes. Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.īring a large pot of salted water to a boil. ![]()
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