Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. sharp cheddar cheese, black pepper, whole milk, salt, elbow. 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. shredded sharp cheddar cheese, dry mustard, salt, milk, butter. Continue to cook, stirring constantly, until the sauce thickens. Transfer macaroni mixture to the buttered baking dish and place on a rimmed. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Add the drained macaroni to the pot with the cheese sauce and stir well to coat. 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. Cook 3 to 5 minutes, stirring constantly. Melt butter in a large heavy saucepan over low heat add flour, stirring until smooth. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Ingredients 8 ounces uncooked elbow macaroni cup salted butter 3 tablespoons all-purpose flour 2 cups milk, or more as needed 2 cups shredded sharp. Cook macaroni according to package directions. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. For the macaroni: Preheat the oven to 350 degrees F.
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