![]() ![]() Sprinkle the Parmesan-bread crumb topping evenly over the macaroni and cheese. Melt the remaining 2 tablespoons of butter (you can use the microwave) and mix with the Parmesan cheese, breadcrumbs, parsley, and some salt and pepper.Stir in the drained macaroni noodles, and then transfer to a baking dish. Whisk in the Cheddar, Gouda, mustard, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper, and stir until the cheese has melted and everything is evenly combined. Add in the milk, increase the heat, and cook, whisking regularly, until the milk comes to a boil and thickens, 5 to 10 minutes. ![]() Whisk in the flour and cook for about 1 minute. Melt 2 tablespoons butter in a pot over medium heat.Cook the pasta in boiling salted water until al dente (cooked, but still retains some bite).
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