Season to taste with salt and if desired, black pepper and hot sauce. Stir and adjust consistency with reserved pasta water if needed. Remove from heat and whisk in cheese mix, mascarpone and parmigiano reggiano. Once all the milk has been added, bring to a boil over high heat, whisking constantly. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. 3 cups dry large elbow macaroni 6 strips thick-cut bacon 6 tablespoons butter divided 3 tablespoons all-purpose flour 2 cups milk 2 cups shredded sharp. Bring a large pot of lightly salted water to a boil. If you're serving this at Thanksgiving, the upgrade to the pasta will be appreciated. Bring a large pot of lightly salted water to a boil. While elbow macaroni is the most traditional form of pasta used in macaroni and cheese, you can easily swap it out for other short pasta varieties like cavatappi, penne, or farfalle. Slowly whisk milk into butter and flour mixture in a slow steady stream. Preheat the oven to 400 degrees F (200 degrees C). Preheat the oven to 350 degrees F (175 degrees C). Once butter is melted, stir in all purpose flour and continue to cook and stir over medium heat for one minute. In a separate saucepan, heat butter over medium heat. Season milk with 1 teaspoon kosher salt & freshly grated nutmeg. Once the pasta is cooked, reserve a quarter cup of the pasta water for later use and strain through a colander.įor the cheese sauce, begin by bringing whole milk to a simmer in a 1 quart saucepan. parmigiano reggiano, finely gratedĬook the pasta according to package instructions. For this dish, we are going to cook the pasta fully in the boiling water, as it does not have additional cooking in its pan sauce. cheese mix, freshly grated (sharp cheddar, mozzarella, jack, provolone, etc.)
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