![]() Place on prepared baking sheet and bake until macaroni and cheese is bubbling, thickened and creamy, and bread crumbs are evenly golden brown, 25 to 30 minutes. Transfer the macaroni and cheese mixture to a 3-quart or 9 x 13 baking dish and scatter bread crumbs, if using, evenly over the top.Season with salt and pepper and, using your hands, mix well to ensure the bread crumbs are evenly coated. Make the optional topping: Combine bread crumbs, melted butter and Parmesan, if using, in a medium bowl.Line a rimmed baking sheet with aluminum foil (to catch any cheesy drips). (The sauce will seem thick at first and thin out as the cheese melts it will thicken while it bakes.) Season with salt and pepper and add cooked pasta, stirring to coat well. Add grated cheese and whisk to blend until the cheese is completely melted.Bring to a simmer, whisking constantly and paying special attention to the edges of the pot to make sure the flour mixture is totally incorporated. Add garlic, paprika and season with salt and pepper. (The pot should be large enough to hold all the pasta when cooked.) Whisk in flour and cook, whisking constantly, until the flour is foamy and just starting to turn a light golden brown, about 4 minutes. Meanwhile, heat butter in a medium pot over medium heat.Repeat with the remaining macaroni and cheese mixture. Layer 1/3 of the macaroni, then 1/3 of the cheese. In a separate bowl, mix together the cheeses. (It should be more al dente than your average pasta: It’s going to continue to cook in the oven.) Drain and set aside. In a large bowl, mix together the evaporated milk, milk, eggs and garlic salt until fully combined. Cook pasta in a large pot of salted boiling water until it’s barely al dente.
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