Crumble the chips on top of the mac and cheese and bake until golden brown and bubbling, 20 to 30 minutes. Turn the mixture out into a 9-by-13-inch baking dish. In a 4-quart Dutch oven, melt the butter over low heat, then add the flour, stirring until thickened. While noodles are cooking, shred cheese, reserving two cups of cheese for the top layer. (The mac and cheese can be served at this point if desired, for a stovetop version.) (If the cheese is not melting completely, return the saucepan to the stovetop over low heat and stir just until the cheese melts.) Gently stir in the pasta until coated. Add the tempered yolks back to the white sauce, whisking, then add the Cheddar, followed by the American cheese, stirring until the cheese has melted completely. In a small bowl, whisk together the yolks and a tablespoon or two of the white sauce to temper the yolks, stirring constantly. Add the cream, evaporated milk, cayenne pepper and some salt and pepper, then whisk until thickened to the point that the sauce coats the back of a wooden spoon, about 5 minutes. In a 4-quart Dutch oven, melt the butter over low heat, then add the flour, stirring until thickened. Heat butter and oil in a large saucepan over medium heat. Add the cauliflower and cook until tender crisp, 6 to 7 minutes. Cook the pasta per the manufacturer's al dente specifications, then rinse with cold water in a colander. Place 1 inch of water in a large pot with 1 teaspoon salt and bring to a boil.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |