![]() Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Pour the mac and cheese into a casserole dish, top with cup cheese, and bake at 375F for 5-10 minutes or until hot and bubbly. Add 2- cups of cheddar cheese to the pasta mixture, and stir well. ![]() Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Add the butter to the hot pasta and stir until butter is melted. Pour the egg mixture 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 egg.Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook the mixture for 5 minutes, whisking constantly. In a large pot, melt the butter and sprinkle in the flour.The macaroni should be too firm to eat right out of the pot.
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