*This recipe, and many other great ones, is linked up to Old Fashioned Recipe Exchange. Just keep a close eye on it!ĭo you make mac and cheese homemade or from the box? If you want a nice golden brown and slightly crunchy crust, turn the oven to broil during the last minute of baking. We tested with Cracker Barrel Extra-Sharp Cheddar. We also recommend shredding your own cheese for a creamier texture. Cook pasta in a large pot filled with salted water 3-4 minutes less than the package directs. Add remaining cheese on top, and bake for 25-30 minutes, until cheese on top is melted and starting to brown. Whisk warm milk into the flour mixture to ensure a lump-free sauce. Pour macaroni into a greased dish, then pour cheese sauce on top and mix together. ![]() Once the milk is incorporated, and no more lumps are in the mix, remove from heat and add 1 cup of each cheese, 1/2 a cup at a time, until all melted and mixed. ![]() Slowly pour in milk, 1/2 a cup at a time, whisking after each addition. Continue cooking, stirring constantly for another 3 or so minutes, to lightly brown the flour mixture. ![]() Add in flour and seasoning, and quickly mix together with a whisk. Bring that same pot back to the stove and, over medium high heat, melt the butter. Drain and transfer to a large oven proof dish. ![]() In a large pot, boil the water over high heat, add salt, drizzle some olive oil and cook the macaroni according to package instructions. Do you make mac and cheese homemade or from the box?īoil pasta according to package directions, until al dente. Separate 1/2 cup of Gruyere and 1/2 white cheddar.
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