![]() Pour in the drained, cooked macaroni and stir to combine. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Pour the egg into the sauce, whisking constantly. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. ![]() Pour in the milk, add the mustard and whisk until smooth. Cook for a couple of minutes, whisking constantly. In a large pot, melt the butter and sprinkle in the flour. Place on the middle rack of the oven and broil for 5 to 7 minutes, until the bread crumbs are golden brown.Cook the macaroni until still slightly firm. Top with the bread crumbs and the remaining Parmesan and season with black pepper. Pour the macaroni and cheese into an 8" x 8" baking dish (or into individual ramekins). Stir in the Cheddar and 1⁄4 cup of the Parmesan, and cook until completely melted.Simmer the béchamel for 5 minutes, until it begins to thicken to the consistency of heavy cream. Slowly add the milk, whisking to prevent lumps from forming. Stir in the flour and cook, stirring, for 1 minute. ![]() While the pasta cooks, melt the butter in a medium saucepan over medium heat. ![]()
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