![]() Loosely cover with foil and bake 10 to 15 minutes more. ![]() Bake until the top just begins to brown, about 20 minutes. Spread the mixture into the prepared baking dish, fold in the cubed Cheddar and top with the reserved 1/2 cup shredded Cheddar. Whisk together the eggs and sour cream in a small bowl and then fold into the macaroni and cheese. Remove the cheese sauce from the heat and stir in the macaroni. Stir in the granulated garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer, add the cream cheese and the shredded Cheddar except for 1/2 cup and stir until melted. ![]() Cook, stirring, until the flour mixture is blond in color, about 4 minutes. Whisk in the flour and red pepper flakes. ![]() Meanwhile, melt the butter in a large heavy saucepan over medium heat. While whisking constantly, slowly add the milk and then the cream. Bring a large pot of water to a boil, salt it generously, and let the water return to a boil. Using the same pot the macaroni was cooked in, melt the 1/4 cup butter over medium heat, add the flour and whisk until smooth. Strain in a colander, run cold water over the pasta and set aside. Grease a 9- by 13-inch baking dish with butter.īring a large pot of salted water to a boil, add the macaroni and cook, stirring occasionally, until al dente, about 7 minutes.
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