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. 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. 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. The BEST Homemade Mac and Cheese of your LIFE. Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Add the olive oil and garlic powder, season with salt and pepper and toss to coat. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Combine the Brussels sprouts and squash in a large bowl. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. Bake until the topping is crisp and the cheese is bubbling, about 20 minutes. Transfer to the prepared baking dish and top with the bread crumb mixture. For the macaroni: Preheat the oven to 350 degrees F. Cook, whisking often, over medium-low heat for 6 to 8 minutes, or until the sauce thickens slightly. This recipe for oven baked mac and cheese defines cheesy and creamy in a new way Elbow Macaroni is tossed with the creamiest cheese sauce made with some of the.
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