![]() 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. Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. ![]() ![]() 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. Serve immediately otherwise, pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, then serve.For the macaroni: Preheat the oven to 350 degrees F. (Do not under-salt!) Pour in the drained, cooked macaroni and stir to combine. Taste the sauce, adding more salt and seasoned salt as needed.
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