Sprinkle in the flour whisking continuously. Meanwhile in a large skillet over medium heat melt the butter.Cook the noodles slightly al dente according to package instructions and drain well. Bring a large pot of salted water to boil.Lightly spray a deep 9×13 inch casserole dish with nonstick spray. Baked Rotisserie Chicken – add 2 cups diced cooked chicken at the same time as you mix in the cheese sauce.Add to the dish at the same time as you mix in the cheese sauce. smoked sausage and brown in a large skillet. Smoked chicken or Kielbasa sausage – slice 1/2 to 1 lb.Bacon – after baking top the casserole with 6 slices crispy cooked bacon coarsely chopped.Other cheeses to experiment with include Colby Jack and mozzarella but they melt better when shredded and added to the top of the macaroni and cheese.I have used both Cabot white cheddar and Cracker Barrel extra sharp white cheddar cheese in this recipe with good results.Most grocery stores carry at least one brand of Gruyere cheese. Gruyere cheese is a smooth melting Swiss Cheese with a nutty flavor. ![]() Just halve the amount of ingredients and you are good to go. This dish serves 12 however it can easily be halved.Bake the mac n cheese for only 15-20 minutes as you want the pasta to stay saucy and cheesy.It only needs to be slightly thickened like the consistency of a cream of tomato or mushroom soup. Do not over-simmer and over-thicken the cheese sauce by cooking it too long.Whisk constantly so the flour does not burn. The flour and butter mixture should be cooked for at least 2 minutes to avoid a pasty floury taste.Cook the elbow macaroni slightly al dente as no one wants mushy noodles in their macaroni and cheese.Do not overbake as you want the casserole to still be rich and creamy. Then spoon in the remaining macaroni and top with the remaining shredded cheese.īake uncovered for about 15-20 minutes or until the cheese is fully melted. Spread half of the remaining shredded cheese over the pasta layer. Now layer half of the macaroni in a greased deep 9×13 inch baking dish. In a large bowl combine the cheese sauce with the cooked elbow noodles. Now reduce the heat to low and whisk in the half of the mixed cheeses a little at a time. Let it slightly thicken for just a few minutes whisking frequently. Stir in the milk and half and half in several intervals alternating between the two. Now cook for 2 minutes whisking constantly. Then sprinkle in the flour whisking continuously. Meanwhile in a large pan over medium heat melt the butter. Start by cooking your noodles slightly al dente according to package directions and drain well. There is nothing too complicated here as most grocery stores carry a small section of good quality cheeses like cheddar, white cheddar and gruyere. ![]()
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