![]() Bake until the dish bubbles around the edges, about 15 minutes. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Add the drained macaroni to the cheese sauce and mix thoroughly.įor the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Discover our best ever mac n cheese recipes. Or microwave individual portions for 1-2 minutes, until warm. Cover the dish with aluminum foil to keep the moisture in. Heat at 350 degrees Fahrenheit until warmed through, about 20 minutes or so. Transfer your leftovers to an oven-safe container or use the original casserole dish if its safe to put in the oven. To reheat, place mac and cheese in a baking dish and cover with aluminum foil. Continue to cook, stirring constantly, until the sauce thickens. A lighter version of this favourite comfort food dish, that doesnt compromise on flavour. Leftovers can be stored in the fridge, in an airtight container, or covered with foil. ![]() Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. INGREDIENTS-6cups water-2Tbsp salt-250g elbow macaroni-2pcs chopped onions-6cloves chopped garlic-a bit of finely chopped red bell pepper-2pcs jumbo hot dogs. Gradually whisk in the milk to form a thick smooth béchamel sauce. Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Mix in the flour and the mustard powder using a whisk to form a roux. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. ![]() For the macaroni: Preheat the oven to 350 degrees F.
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