![]() ![]() Bake until the dish bubbles around the edges, about 15 minutes. Be prepared to have your socks knocked off by this creamy mac and cheese recipe. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Add the ground nutmeg, Velveeta cheese, mustard powder, Gruyere cheese, salt, and pepper. Make sure the butter has melted first, and then add the pasta on top. Chef Grant Achatzs personal touch for his macaroni and cheese recipe is a tablespoon of paprika (to enhance the color of the sauce) and lots of smoky, crisp bacon bits. Stir constantly with a wooden spoon until it gathers into a dough. In a large pot, melt butter and add flour over medium heat. 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. To make the sauce, add milk, unsalted butter, and heavy cream to a pan. Ingredients 10 cloves of garlic 45 g butter 3 heaped tablespoons plain flour 6 bay leaves 1 litre semi-skimmed milk 600 g dried macaroni 8 tomatoes 150. Prepare the pasta using the cooking directions on the packet. 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. Gradually stir in milk bring to boil on medium heat, stirring. For the macaroni: Preheat the oven to 350 degrees F. Melt butter in large saucepan on low heat. ![]()
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