The last two cups of shredded cheese and the rest of the mac and cheese go on top. Pour half of the macaroni and cheese into the baking dish that has been prepared.Stir in the cooled pasta until everything is mixed together and the pasta is completely covered with the cheese sauce.Add another 2 cups of shredded cheese and whisk until the mixture is smooth and creamy. Add two cups of shredded cheese and whisk until the mixture is smooth.Keep whisking until you see bubbles on the surface, and then keep cooking and whisking for another 2 minutes. Whisk in the milk and heavy cream gradually until the mixture is smooth.Stir in the flour over medium heat, and keep stirring for about a minute, until the mixture starts to bubble and turn golden. Melt the butter in a deep saucepan, dutch oven, or stock pot.Let cool while you make the cheese sauce. Pour olive oil over the pasta and stir to coat.The directions on the package say to cook the pasta for one minute less than what is called "al dente." Take the food off the heat, drain it, and put it in a big bowl.Shredded cheeses should be mixed together in a large bowl and set aside. Grease a large 3 or 4 quart baking dish with butter and set it aside.
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