In a medium saucepan, combine 12 oz evaporated milk, 2 eggs, both grated cheeses and 3/4 tsp salt. Reserve 3/4 cup pasta cooking water, then drain remaining water and set pasta aside in the pot. Add pasta and cook according to package instructions. (You can use salted butter if unsalted is not available and simply skip the salting step. Bring a large pot of salted water to a rolling boil. Add on top of the mac and cheese and bake. If desired, combine a cup of crushed Ritz cracker with 2 tbsp butter. Add this to the warm macaroni before baking. Take away from the heat, then mix in the rest of the ingredients. Heat the roux for about 10 minutes, whisking occasionally until thickened. Stir until mixed, then slowly add in the rest. Gradually add in half cup of the half and half. In a saucepan, melt 3 tbsp unsalted butter over medium heat.Īdd in 3 tbsp of flour and whisk until you have a paste-like consistency. Place in the prepared casserole dish and sprinkle the cracker crumbs. Transfer to a bowl and stir in the Parmesan, cheddar and sour cream. Sauté the squash, onion, and butter until soft. To make a total of 2 cups, use an additional cup of half and half. Heat the oil in a large skillet over medium heat. If skipping the eggs, here is the recipe to make roux: Use eggs in Mac and Cheese: Instead of making a roux, this method of adding eggs is customary for Southern-Style macaroni and cheese to create a custard-like consistency. When ready to serve, transfer to a casserole dish or crockpot and continue as directed. Place in the fridge to store for up to 2 days, covered. Now, combine the cooled macaroni and store. When done, let the mixture cool until just warm. Cook over medium heat, stirring until well mixed and smooth. This recipe makes enough for ten people, but you can double it if you feel that you need a few more servings. Black Pepper Just half a teaspoon of black pepper. Elbow Macaroni Two cups of uncooked elbow macaroni. In a saucepan, combine the rest of the ingredients. Cheddar Cheese Two and a half cups of grated cheddar cheese. To make the Mac and Cheese ahead (baked or crockpot):
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