Bake until the dish bubbles around the edges, about 15 minutes.Īdapted from "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood © Clarkson Potter 2008. 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. Melt 1/4 cup butter in 3-quart saucepan until sizzling stir in flour. 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. Cook macaroni according to package directions. Toss drained pasta with creamy cheese sauce. Stir in 2 cups of Gruyere cheese until creamy. Stir in 2 cups (reserve 2 cups for later) of sharp cheddar cheese and keep whisking until melted. ![]() Add salt, pepper, nutmeg, and dried mustard. ![]() Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Cook until thickened and begins to coat the back of a spoon. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. For the macaroni: Preheat the oven to 350 degrees F.
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