Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top. Let simmer for 2 minutes, then turn off heat and whisk in cheese until completely melted. (Do not under-salt!) Pour in the drained, cooked macaroni and stir to combine. Step 3 Add cream, ground mustard, and cayenne and season with salt and pepper. Taste the sauce and add more salt and seasoned salt as needed. Step 5 Pour the egg mixture into the sauce, whisking constantly.Step 4 Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg.Add a pinch of freshly grated nutmeg to kick the meal up a notch and keep. Pour in the milk, add the mustard, and whisk until smooth. Ingredients 16 ounces uncooked large elbow macaroni, large shells, or cavatappi pasta 6 tablespoons salted butter cup grated yellow onion 2 teaspoons dry. Consider combining Gruyere with white cheddar for a delicious mac and cheese dish. Cook the mixture for 5 minutes, whisking constantly. Step 3 Melt the butter in a large pot and sprinkle in the flour. The macaroni should be too firm to eat right out of the pot.
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