![]() ![]() Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. ![]() Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. 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. Add your final cups of cheese, and top with the other half of the macaroni and cheese. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. In another bowl, combine your melted butter, panko, parmesan, and paprika. Continue to cook, stirring constantly, until the sauce thickens. 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. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes. ![]()
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