Bake until the dish bubbles around the edges, about 15 minutes.Īdapted from "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood © Clarkson Potter 2008. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Food Network invites you to try this Baked Macaroni and Cheese recipe from Alton Brown. Baked Macaroni and Cheese Recipe : Alton Brown : Food Network. Add the drained macaroni to the cheese sauce and mix thoroughly.įor the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Trusted Results with Bread crumb topping macaroni and cheese. Storage: Transfer leftovers to an airtight container or cover the casserole with foil or plastic wrap, and store in the refrigerator for up to 4 days. Continue to cook, stirring constantly, until the sauce thickens. Yield: This Baked Mac and Cheese makes nine 1-cup servings, ideal for dinner and complete round of leftovers for a small family. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. For the macaroni: Preheat the oven to 350 degrees F.
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