![]() Leave for 5 minutes, stir once more, and then serve.ġAfter adding the pasta to the cheese sauce, spoon into a large baking dish, scatter breadcrumbs (optional), and more shredded cheese on top. Turn the heat off, and then cover with a lid. If the sauce looks wet/thin, don’t worry, the pasta absorbs some the extra moisture as it cools. When the sauce is smooth and velvety, stir in the cooked pasta. (The sauce only thickens after it has reached a simmer.)ĤTurn the heat to low then stir in the cheddar and cream cheeses, salt, and black pepper. Continue to cook, constantly whisking until the sauce begins to simmer and thickens. ![]() Sprinkle the flour over the melted butter and whisk the butter and flour together and around the pan until they smell toasted and look light brown 2 to 3 minutes.ģWhile whisking, pour in the warm milk. Melt the butter in a large high-sided pot or Dutch oven over medium heat. ![]() Drain.ĢMeanwhile, make the creamy cheese sauce.
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