![]() ![]() Transfer dish to a wire rack to cool 5 minutes serve hot. If after 30 minutes, it's not browned to your liking, broil the topping rather than leaving it in the oven, which may cause the pasta to overcook and sauce to dry out. Watch to see if the water is foaming over the side of the bowl and stir earlier if needed. Microwave on high power for 2 minutes, then stir. Place the pasta, water, and salt in a deep, microwave-safe bowl and stir to combine. Bake until browned on top, about 30 minutes. Combine the pasta, water, and salt in a microwave-safe bowl. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Stir reserved macaroni into the cheese sauce. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano. Add milk a little at a time whisking after each addition. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. Melt butter, flour, mustard powder, and onion powder in a medium saucepan over medium heat.
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