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![]() Sprinkle with the remaining cheese and 1 TBS of butter.Ħ. When liquid is warm, add half of the cheese. Slowly whisk in milk and cream, followed by seasonings and garlic. In a medium pan, melt butter, whisking in flour. Transfer to a lightly greased deep 2 1/2 quart casserole dish. In a bowl, combine panko bread crumbs, 3 Tablespoons Parmesan Cheese, parsley and olive oil. Add the half-and-half, 1 1/2 cups of cheese mixture, cubed processed cheese and eggs to the macaroni. In a large bowl, combine all the cheeses and mix well.ĥ. If you can, let it sit for at least 10 to 15 minutes before serving. At the 2 hour mark, add your last cup of shredded cheese to the top of the casserole and let it cook for another 30 minutes. Cover the slow cooker with it's designated lid and let it cook for 2 hours on low heat. In a small saucepan over medium heat, melt 8 TBS of butter stir into the macaroni.ģ. Lightly season the top of the macaroni mixture with black pepper. Add pasta and cook for about 8 minutes, leave it al dente. Bring a large port of salted water to a boil. Copy Four Cheese Baked Macaroni And Cheeseġ6 oz Elbow Macaroni (or whatever type you I use shells sometimes)Ĩ ounces Velveeta (or other Processed Cheese) Cubedġ.
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