of cayenne and paprika and the extra 1/3 cup of shredded cheddar cheese. Pour pasta into a baking dish (I used a cast iron skillet).Stir mustard powder, cayenne, paprika, and black pepper into sauce.Stir in 2 and 2/3 cups of the cheddar cheese with a spoon or spatula. Cook over medium heat until milk has thickened, about 8 minutes. Whisk the milk into the roux a little at a time, making sure to work out all the clumps so you have a smooth sauce.Whisk in flour to make a roux and cook for 1 minute. are usually good) less than al dente – the pasta will continue to cook in the oven, so having very al dente pasta when you put the pasta in to bake will ensure your macaroni isn’t mushy or overcooked!
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