![]() ![]() ![]() 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. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Like the tip above, this helps the cheese to heat evenly. Ensure the cheese is fully melted and integrated into the sauce before adding the next half cup. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Rather than dumping it all in at once, add your cheese in smaller amounts, like a half a cup at a time. Cook for 8 to 10 minutes or per package instructions to al dente. After it comes to a boil, add pasta, and return to a boil. On low-medium, continue to whisk until the mixture has thickened, then toss in the shredded cheese, salt and pepper. As the pasta is cooking, stir the flour into the milk on low heat, and whisk until combined. In a medium saucepan over high heat, bring 3 cups of well-salted water to a boil. Start by boiling your favorite pasta wheat, rice, gluten-free or even regular macaroni. Pour the egg mixture into the sauce, whisking constantly. Spray a 7x11-inch oven-safe pan with non-stick spray. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook the mixture for 5 minutes, whisking constantly. In a large pot, melt the butter and sprinkle in the flour. The macaroni should be too firm to eat right out of the pot.
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