I topped it with additional Cheddar cheese. Then, I poured the macaroni into a large baking dish. I added the cooked macaroni to the cheese sauce, and stirred to combine everything. I whisked the mixture until all of the cheese had melted and it was creamy smooth. I removed the pan from the heat, and added part of the Cheddar cheese, all of the Gruyère cheese, salt, pepper, and nutmeg. After that, I whisked in the milk and cooked the mixture until it was thickened and bubbly. Then, I let the roux cook over medium heat for several minutes. Next, I melted part of the butter in a large pan and whisked in the flour. Once it was al dente, I drained the macaroni and rinsed it well with cold water. ![]() The first thing that I did was to cook the macaroni in salted water according to the package directions. I used the following ingredients: Dried elbow macaroni, Kosher salt, milk, unsalted butter, all-purpose flour, sharp Cheddar cheese, Gruyère cheese, freshly ground black pepper, nutmeg, and Panko bread crumbs. ![]() ![]() It’s creamy, cheesy goodness makes it the ultimate comfort food for any time! Ultimate Make Ahead Macaroni and Cheese is elegant enough to serve at a dinner party, but easy enough to serve during the week.
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