Bake until the dish bubbles around the edges, about 15 minutes. Add the cooked pasta and gently stir until coated in the cheese sauce. 1/2 teaspoon dry mustard, 1/4 teaspoon pepper, 5.2 ounce Boursin cheese, 2 cups reduced-sodium cheddar cheese. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Stir in the shredded cheese and the Boursin cheese, blending until completely melted. 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. Continue to cook, stirring constantly, until the sauce thickens. Taste mixture to see if seasonings are to your preference and adjust if necessary. salt, 1 teaspoon cajun or creole seasoning, ½ teaspoon dry mustard powder, teaspoon ground nutmeg. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Stir in half of the shredded cheese mixture. 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. Combine the pasta, water, milk, Dijon, sea salt and garlic powder in a large stockpot. 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. 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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