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. This quick macaroni and cheese recipe is as simple as it is delicious. 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. Macaroni and a rich cheesy sauce with crispy buttery breadcrumbs on top in under 10 minutes. ![]() 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. ![]() Get a deep saucier, they are halfway between frypans and dutch ovens. Procedure: Boil the pasta until al-dente and drain and put aside. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. elbow macaroni essentially) 4 cups of milk (any kind, probably good at 2) 4 tbsp of Butter 6 tbsp of AP Flour At least 1 pound or more of any kind of cheese you like. For the macaroni: Preheat the oven to 350 degrees F.
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