![]() Transfer dish to a wire rack to cool 5 minutes serve hot. Bake until browned on top, about 30 minutes. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Stir macaroni into the reserved cheese sauceĦ. (Different brands of macaroni cook at different rates be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Add macaroni cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. Fill a large saucepan with water bring to a boil. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano set cheese sauce aside.ĥ. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.Ĥ. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. Add cheese, macaroni, both milks, mustard, salt. In a medium saucepan set over medium heat, heat milk. Add onion and cook until onion is softened.Place onion in a large bowl. ![]() Pour butter into bowl with bread, and toss. In a small saucepan over medium heat, melt 2 tablespoons butter. Butter a 3-quart casserole dish set aside.
0 Comments
Leave a Reply. |