![]() Bake 20-25 minutes or until bubbling and golden brown.Sprinkle top with bread crumbs and reserved 1/4 cup Cheddar.Once coated, spread into your greased pan.Drain and add the noodles to the cheese sauce. Add the noodles and boil for only 3-4 minutes until beginning to soften. Remove from heat and stir in cheeses, reserving 1/4 cup Cheddar for topping. Continue stirring, making sure to get the corners of the pot, until mixture comes to a simmer. Whisk in half the milk and continue whisking until smooth.Add mustard, salt and pepper, and cook over medium-low heat for about 60 seconds until you start to smell the flour toasting. Make a roux in a deep skillet by melting butter, then whisking in flour until a smooth paste forms.Set oven to preheat to 375✯ and grease a 1 1/2 or 2 quart baking dish. Salt it well, cover, and place on high heat. Put on a quart or so of water to boil for the noodles.
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