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This decadently creamy baked macaroni and cheese features a luscious two-cheese mornay sauce, perfectly al dente noodles, and a crispy, golden-brown panko topping. It's the ultimate comfort food for any holiday or gathering.
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Boil macaroni in salted water and shred the cheddar and Gruyere cheeses. → Prepare a roux with butter and flour, then whisk in milk and cream to make a bechamel. → Add half the cheese to the sauce, combine with the cooked pasta, and transfer to a baking dish. → Top with the remaining cheese and butter-toasted panko bread crumbs. → Bake at 375°F for 30 minutes until golden and bubbling.
Boil macaroni in salted water and shred the cheddar and Gruyere cheeses. → Prepare a roux with butter and flour, then whisk in milk and cream to make a bechamel. → Add half the cheese to the sauce, combine with the cooked pasta, and transfer to a baking dish. → Top with the remaining cheese and butter-toasted panko bread crumbs. → Bake at 375°F for 30 minutes until golden and bubbling.
This decadently creamy baked macaroni and cheese features a luscious two-cheese mornay sauce, perfectly al dente noodles, and a crispy, golden-brown panko topping. It's the ultimate comfort food for any holiday or gathering.
Preheat your oven to 375°F (190°C).
Fill a large pot with water and add about a tablespoon of salt. Bring it to a boil over high heat.
Shred 10 ounces of sharp cheddar and 10 ounces of Gruyere cheese. Reserve half of the total cheese mixture for the topping later.
Measure out 3 cups of whole milk and 1 cup of heavy cream. Warm them slightly in the microwave so they aren't ice cold when added to the sauce.
Add the elbow macaroni to the boiling water and cook until al dente. Drain the pasta and set it aside.
Always salt your pasta water; it is the only time the pasta can absorb flavor from the inside out.
Avoid pre-shredded bags of cheese; they contain cellulose which prevents the cheese from melting into a smooth, creamy sauce.
Warming the milk and cream slightly helps the sauce come together faster and prevents lumps from forming in the roux.
Nutmeg is a traditional addition to bechamel that adds a wonderful depth of flavor.
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