![]() Sprinkle with breadcrumbs and bake for 25 to 30 minutes, until bubbling around the edges. Serve immediately.ħ) For a baked version, stir in cooked macaroni and spoon into an 8-cup baking dish. In a slow cooker, combine cheese/butter mixture and add the sour cream, soup, salt, milk, mustard and pepper and stir well. If lumps do occur, strain and return to heat.ĥ) Add nutmeg and whisk in cream cheese until smooth.Ħ) Reduce heat to medium-low and stir in cheddar and Gruyere until melted. Stir with a wooden or non-reactive spoon until mixture has a lightly nutty aroma but no colour, about 5 minutes.Ĥ) Slowly whisk in milk, then bring entire mixture up to a simmer, whisking constantly. Add macaroni and boil, uncovered, until just tender to taste.Ģ) Drain, rinse with cold water and set aside.ģ) In a large pot, melt butter over medium heat and add flour. Wanna see different recipes each day? Feel free to follow me on Facebook, Pinterest and Instagram.The secret to this creamy macaroni and cheese from Anna Olson is the addition of three kinds of cheese, including cream cheese.ġ lb macaroni pasta, or other small pastaġ pkg 8 oz cream cheese, room temperatureġ) Bring a large pot of salted water to a boil. If you make this recipe please rate it, and leave a comment below on how you liked it. Otherwise, the cheese will dry out and become crunchy on top. Make sure to cover the macaroni and cheese with foil before baking.Set it out of the refrigerator at least one hour before baking. I also added in a half package of cream cheese & about a cup of diced Velveeta, before adding the pasta. I used about 3c medium cheddar & about 1c smoked cheddar, both grated. ![]()
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