Bake just until sauce bubbles at edges, about 12 minutes. With a spoon, gently spread mixture to form an even layer. Transfer mixture to an 8 or 9-inch square baking dish or 2-quart gratin dish. Add the macaroni mixture and stir well to combine.Ĥ. Add the salt, cayenne pepper and cheeses mix well. In a large bowl, whisk together the eggs and evaporated milk. Make it ahead, reheat it for a quick and. Three cheeses together deliver the ultimate flavor. Add the macaroni to the bowl and stir to combine.ģ. This cheesy and delicious baked macaroni is packed with yumminess. With a slotted spoon, remove the garlic to a medium bowl. Add the garlic and cook until fragrant, about 1 minute. Meanwhile, heat a small skillet over medium heat and melt the butter. In a large pot of boiling water, cook the macaroni for 6 minutes (it will be cooked to al dente). Or heat individual portions in the microwave until they’re warm all the way through.1/2 pound elbow macaroni (I used shell pasta)ġ/4 teaspoon cayenne pepper (I used red pepper)Ģ cups (8 ounces) shredded Monterey Jack and Cheddar Cheeseġ. Reheating – For best results, bake in the oven until the cheese is melted and bubbly.Store your baked mac and cheese with cream cheese in the refrigerator for 3 to 4 days. Storing leftovers – Allow the meal to cool, then cover the pan tightly in foil or transfer to airtight containers.Then, warm the sauce on the stove, combine with the noodles, and bake as directed. Or, make the pasta and sauce up to 2 days in advance and store separately in the refrigerator. Make ahead – If you’ll be taking this to a potluck or holiday gathering, you can make it the day before and reheat just before serving.Simply add the cooked pasta to the pot of cheese sauce and stir to combine, then serve immediately. Omitting the topping – While I highly recommend baking this dish with a breadcrumb topping, this step is completely optional. ![]()
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