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. 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. Macaroni and cheese is one of those dishes that seems super easy to make, but many people can’t get it right. elbow macaroni 4 tablespoons butter 1/3 cup flour 3 cups milk 1 cup heavy cream 4 cups (16 oz.) sharp cheddar cheese, shredded 2 cups (8 oz. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. Tomato Mac & Cheese Recipe - This baked macaroni and cheese recipe with tomatoes is the perfect Southern side dish recipe for a cookout, potluck, or just a c. For the macaroni: Preheat the oven to 350 degrees F.
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