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A rich and decadent baked macaroni and cheese featuring a blend of five cheeses—Sharp Cheddar, Monterey Jack, Mozzarella, Pecorino Romano, and Parmesan. This recipe uses a traditional egg and milk custard base and is layered with dried basil for a unique, savory depth of flavor.
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Shred the cheeses, boil macaroni to al dente, and toss with butter; let cool. → Layer the macaroni and cheeses in a buttered Dutch oven, seasoning with basil between layers. → Blend the milk, eggs, salt, and sugar, then pour the mixture over the layered pasta. → Bake covered for 30 minutes, then uncovered for another 30 minutes at 375°F.
Shred the cheeses, boil macaroni to al dente, and toss with butter; let cool. → Layer the macaroni and cheeses in a buttered Dutch oven, seasoning with basil between layers. → Blend the milk, eggs, salt, and sugar, then pour the mixture over the layered pasta. → Bake covered for 30 minutes, then uncovered for another 30 minutes at 375°F.
A rich and decadent baked macaroni and cheese featuring a blend of five cheeses—Sharp Cheddar, Monterey Jack, Mozzarella, Pecorino Romano, and Parmesan. This recipe uses a traditional egg and milk custard base and is layered with dried basil for a unique, savory depth of flavor.
Shred the blocks of Sharp Cheddar, Monterey Jack, and Mozzarella cheese by hand. Store in the refrigerator until ready to use.
Boil a pot of water with sea salt and olive oil. Cook the macaroni until it is just shy of al dente (slightly firm to the bite).
Drain the macaroni. While still hot, stir in 3/4 stick of butter until melted. Let the buttered macaroni cool for about 20 minutes.
Preheat your oven to 375°F (190°C). Generously butter the inside of a 3-quart enameled cast iron Dutch oven.
Begin layering: Spread a thin layer of macaroni on the bottom, followed by a layer of Mozzarella, Sharp Cheddar, and Monterey Jack. Sprinkle lightly with dried basil.
Always use block cheese and shred it yourself for better melting; pre-shredded cheese is coated with anti-caking agents that affect texture.
Do not overcook the macaroni in the water; it must be firm because it will finish cooking in the milk custard.
If using a glass baking dish instead of cast iron, increase the oven temperature to 400°F.
If the top browns too quickly during the final uncovered baking stage, tent it with foil to prevent burning.
Test for doneness by inserting a skewer in the center; if liquid comes out, it needs more time.
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