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. Bake until browned on top, about 30 minutes. 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.Ħ. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.ĥ. In the same pot you used for boiling the pasta, melt remaining 6 tablespoons butter over medium heat. In a medium saucepan set over medium heat, heat milk. (Different brands of macaroni cook at different rates be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Add macaroni cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. Fill a large pot with water bring to a boil. Pull out 1 1/2 cups of grated cheddar, and 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and reserve.Ģ. Pour butter into bowl with bread, and toss. In a small saucepan over medium heat, melt 2 tablespoons butter (alternately, melt butter in the microwave). Butter a 3-quart casserole dish set aside. That recipe was mentioned in the article with Martha Stewart's recipe, which I want to try too:Īdapted slightly from The Martha Stewart Living Cookbook: The Original Classics (Clarkson Potter, 2007)Ĩ tablespoons (1 stick) unsalted butter, plus more for dishĦ slices good white bread, crusts removed, torn or diced into 1/4- to 1/2-inch piecesĤ 1/2 cups grated sharp white cheddar cheese (about 18 ounces)Ģ cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces)ġ pound elbow macaroni (or other small pasta shape)ġ. Sprinkle the reserved cheese on top, dot with the remaining butter and bake, uncovered, until golden and crisp, about 15 minutes. Spread the mixture in the baking sheet and evenly pour the milk over the surface. In a large bowl, toss together the pasta, cheeses, cayenne and salt to taste. Bring a large pot of salted water to a boil. Combine the grated cheeses and set aside 2 heaping cups for topping.Ģ. Use one tablespoon butter to thickly grease a 11-by-17-inch rimmed baking sheet. I printed this weird Baking Sheet Mac and Cheese recipe out the other day from Yahoo and plan on trying it soonĭon't know how it will turn out, but I do like how EZ it soundsġ2 ounces extra-sharp cheddar cheese, coarsely gratedġ2 ounces sharp cheddar cheese, coarsely gratedġ pound pasta spirals (or other small shape)ġ. This is best when eaten immediately out of the oven. **I use skim milk, I cut back on the salt, and I usually half the recipe. Stir in salt, nutmeg, peppers and cheeses. Continue cooking and whisking until thick and bubbly, about 8-12 minutes. Whisk hot milk into roux a little at a time and keep smooth. After several bad recipes, this is my "go to" recipe now.ġ-2 cups Pecorino Romano cheese (I use whatever I have, which is usually Kraft parmesan in a bottle!) I have a good one, from a parent at my preschool who made it for a teacher dinner.
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