![]() Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute. Add flour, mustard, and cayenne (if using) and whisk well to combine. In now-empty Dutch oven, heat butter over medium-high heat until foaming. Add macaroni and 1 tablespoon salt cook until pasta is tender. Bring 4 quarts water to boil in Dutch oven over high heat. For the pasta and cheese: Adjust oven rack to lower-middle position and heat broiler. For the bread crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses. If desired, offer celery salt or hot sauce (such as Tabasco) for sprinkling at the table.Ħ slices white sandwich bread (good-quality, about 6 ounces), torn into rough piecesģ tablespoons unsalted butter (cold), cut into 6 piecesĨ ounces Monterey Jack cheese, shredded (2 cups)Ĩ ounces sharp cheddar cheese, shredded (2 cups)ġ. ![]() The recipe can be halved and baked in an 8-inch-square, broilersafe baking dish. Whole, low-fat, and skim milk all work well in this recipe. In fact, overcooking is better than undercooking the pasta. It's crucial to cook the pasta until tender-just past the "al dente" stage. ![]() I use this one all the time now, It's especially yummy with better cheddar cheeses.
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