Bake until the dish bubbles around the edges, about 15 minutes. 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. 16 ounces uncooked large elbow macaroni, large shells, or cavatappi pasta 6 tablespoons salted butter cup grated yellow onion 2 teaspoons dry mustard 1. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. While macaroni is cooking, combine 2 and 1/2 cups of. Cover the dish with a fitted lid or aluminum foil as tightly as possible, then bake for 30 minutes. Then, slice two tablespoons of butter and place over top of the macaroni. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. Cook macaroni as directed on the package in salted water until tender, drain. Add the pasta, milk, and salt to a 9×13 inch, or other 3-quart baking dish, and stir to combine. For the macaroni: Preheat the oven to 350 degrees F.
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