Butter a 3-quart casserole dish set aside. From Martha Stewat.Īdapted from The Martha Stewart Living Cookbook: The Original Classics.Ĩ tablespoons (1 stick) unsalted butter, plus more for casseroleĦ slices white bread, crusts removed, torn into 1/4- to l/2-inch pieces (I put more : ))Ģ teaspoons coarse salt, plus more for waterĤ 1/2 cups (about 18 ounces) grated sharp white cheddar cheeseĢ cups (about 8 ounces) grated Gruyère or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheeseġ. This is the family favroite and i love to make too. I'll go inside and get a fork for you to try it, and in the meantime, I hope you will share YOUR favorite macaroni & cheese recipe with me - if you please! ) What do you think? More cheddar cheese? I don't know. And I don't think it was the mustard and croutons either. Now, this was actually pretty good! I was quite proud of myself, BUT, it was still missing a little something-something. Stir over low heat until cheese is melted.Īdd pasta mix together lightly. In medium saucepan, melt margarine or butter blend in flour, mustard, salt, and pepper.Ĭook until mixture is smooth and bubbly gradually add milk.Ĭook and stir over medium heat until mixture boils simmer 1 minute, stirring constantly. (We'll worry about the calories another day, okay?)Ĩ oz (1/2 package) Mueller's Elbow Macaroni Here is the version that I made, except I added a half a bar of cream cheese. My dear and long-time friend, Jill C, is going to give me her mother's recipe and I plan on trying it too, but last night I had a serious comfort food craving so I decided to go ahead and make the recipe on the back of the Mueller's Elbow Macaroni box. And if you don't mind, I'd LOVE for you to share YOUR macaroni & cheese recipe with me.
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