![]() ![]() Bake until the dish bubbles around the edges, about 15 minutes. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Stir in the flour and continue to cook, stirring constantly, for 1-2 minutes. 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. To make a roux for mac and cheese with heavy cream, you will need: 1/4 cup all-purpose flour 1/4 cup (1/2 stick) unsalted butter 1 cup heavy cream In a small saucepan over low heat, melt the butter. ![]() Continue to cook, stirring constantly, until the sauce thickens. 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. Instructions Preheat the oven to 200C/400F Prepare your roux for the bechamel sauce by following the steps below (check the recipe for the perfect white. 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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