Young cheeses for macaroni and cheese6/18/2023 ![]() ![]() In a small bowl combine the bread crumbs, remaining 1/2 ounce of grated parmesan, and the Essence and toss to combine. Repeat with the remaining macaroni and cheese mixture. Top with another third of the macaroni and another third of the cheese mixture. Place one-third of the macaroni in the bottom of the prepared baking dish. In a large bowl combine 4 ounces of the remaining parmesan cheese, cheddar, fontina and gruyere cheeses. Using the remaining tablespoon of butter, grease a 3-quart baking dish or casserole and set aside. Add the bechamel sauce and stir until well combined. Add 2 tablespoons of the butter and the garlic and stir to combine. Drain in a colander and return the macaroni to the pot. Return to a boil, reduce the heat to a low boil and cook for about 5 minutes, or until macaroni is very al dente (slightly undercooked). Add salt to taste and, while stirring, add the macaroni. Cover and set aside.įill a large pot with water and bring to a boil over high heat. Stir until cheese is melted and sauce is smooth. Remove from the heat, season with the salt, pepper, hot sauce and 4 ounces of the grated parmesan. Cook until thickened, about 4 to 5 minutes, stirring frequently. Increase the heat to medium and whisk in the half and half little by little. Cook, stirring constantly, for 3 minutes. In a heavy, medium saucepan melt 4 tablespoons of the butter over low heat.
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