Enjoy! Note: Covering during the baking process prevents the mac and cheese from drying out. Let the baked mac and cheese set for 5 minutes before serving. To brown the breadcrumbs, broil for the last 1-2 minutes but watch carefully. Bake for 10 minutes then remove the cover and bake for 5-7 more minutes or until bubbly. Cover with parchment paper, then foil (the parchment paper will prevent sticking).Top with the remaining ½ cup of cheddar and ½ cup of Fontina cheese then sprinkle the breadcrumb mixture evenly over the top.Immediately pour into the buttered baking dish. Add the just drained pasta into the pot and mix together well.Note: You might need to add more salt and pepper depending on the type of cheese used. Make sure to taste test and adjust salt and pepper if necessary. Season with 2 ½ teaspoons of kosher salt and a ½ teaspoon of black pepper. Add in 2 cups cheddar, 1 ½ cups Fontina, and the Parmigiano. Once milk and flour have thickened, turn the heat off and remove the pan from heat.Drain and mix in 1 tablespoon of butter into the pasta and set it aside. Cook pasta 1 minute less than package instructions. While the flour and milk are thickening begin boiling the pasta. The mixture should just coat the back of a wooden spoon. Whisk the milk and flour mixture over medium heat until slightly thickened (about 7-9 minutes).Slowly add in 3 cups of milk and 2 cups of half and half 1 cup at a time while whisking.Whisk in a ½ cup of flour and cook for 1 minute until the flour is dissolved and lightly golden in color. Meanwhile, melt 7 tablespoons of butter in a large pot over medium heat.Set a ½ cup of the cheddar and a ½ cup of Fontina aside for the topping layer. Grate 2 cups of Fontina cheese, 3 ½ cups of sharp cheddar, and a ¼ cup of Parmigiano Reggiano.Combine the melted butter with 1 cup of panko breadcrumbs, a ½ teaspoon of smoked paprika, and a ¼ cup of grated Parmigiano Reggiano cheese. Melt 2 tablespoons of unsalted butter in a microwave until just melted. Rub a touch of butter (to prevent sticking) all over the inside of a (9 by 13") baking dish. Bring a large pot of salted water (2 tablespoons kosher salt per gallon of water) to boil. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |