Pour the egg, cream cheese and milk mixture over the macaroni and cheese. Top the casserole with final 8 ounces of shredded cheddar. Meanwhile, in a small food processor, blitz together the tomatoes, crème fraîche and tomato purée into a sauce. Mix together 8 ounces shredded cheddar and 8 ounces shredded Monterey Jack cheese.Īlternately layer macaroni noodles and the cheddar/Monterey Jack mixture into casserole dish. If there are chunks of cream cheese, that's OK. Mix together using whisk or hand mixer on low speed until combined. Drain and set aside.Īdd softened cream cheese, evaporated milk, milk, eggs and seasonings in medium bowl. Serve immediately otherwise, pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, then serve.Cook macaroni to al dente, according to package directions. (Do not under-salt!) Pour in the drained, cooked macaroni and stir to combine. Taste the sauce, adding more salt and seasoned salt as needed. Step 5 Pour the egg mixture into the sauce, whisking constantly.Step 4 Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg.Pour in the milk, add the mustard, and whisk until smooth. Add the pasta and cook according to package instructions, stirring occasionally with a wooden spoon, until just past al dente. Cook the mixture for 5 minutes, whisking constantly. Bring a large pot of water to a boil and season generously with salt. Step 3 Melt the butter in a large pot and sprinkle in the flour. The macaroni should be too firm to eat right out of the pot.
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