Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Pour the egg mixture into the sauce, whisking constantly.Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg.Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Bake in a preheated oven for 40-45 minutes, until the top has nicely browned. Transfer to a 9x13-inch (23 x 33 cm) baking dish and top with the remaining cheddar cheese. Add eggs and evaporated milk, mix until fully incorporated. Cook the mixture for 5 minutes, whisking constantly. Add half of the cheddar cheese, mozzarella, provolone, gouda, and feta cheese.
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