![]() ![]() ![]() 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. Drain noodles, lower heat to medium-low, and return cooked noodles to pot. Add elbow noodles cook according to package. 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. In a large pot over high heat, bring salted water to a boil. ![]() 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. Whisk in flour and once its combined, start pouring in milk while constantly stirring. Melt butter in a large pot over medium heat. 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. While pasta is cooking, grate cheese and prepare the cheese sauce. 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. For the macaroni: Preheat the oven to 350 degrees F. ![]()
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