Can someone give me a good recipe for some amazing breaded mac and cheese?!
that would be amazing!. i tried doing it myself but i suck!.!. please helpWww@FoodAQ@Com
Answers:
6 slices good-quality white bread, crusts removed, torn into 1/4- to 1/2-inch pieces
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyère or grated pecorino Romano
1 pound elbow macaroni
1!. Heat the oven to 375°!. Butter a 3-quart casserole dish; set aside!. Place bread pieces in a medium bowl!. In a small saucepan over medium heat, melt 2 tablespoons butter!. Pour butter into the bowl with bread, and toss!. Set the breadcrumbs aside!. In a medium saucepan set over medium heat, heat milk!. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat!. When butter bubbles, add flour!. Cook, stirring, 1 minute!.
2!. Slowly pour hot milk into flour-butter mixture while whisking!. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick!.
3!. Remove the pan from the heat!. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyère or 1 cup pecorino Romano!. Set cheese sauce aside!.
4!. Fill a large saucepan with water!. Bring to a boil!. Add macaroni; cook 2 to 3 fewer minutes than manufacturer’s directions, until outside of pasta is cooked and inside is underdone!. (Different brands of macaroni cook at different rates; be sure to read the instructions!.) Transfer the macaroni to a colander, rinse under cold running water, and drain well!. Stir macaroni into the reserved cheese sauce!.
5!. Pour the mixture into the prepared casserole dish!. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyère or 1/4 cup pecorino Romano; scatter breadcrumbs over the top!. Bake until browned on top, about 30 minutes!. Transfer dish to a wire rack to cool for 5 minutes; serveWww@FoodAQ@Com
8 tablespoons (1 stick) unsalted butter, plus more for dish
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons kosher salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar
2 cups (about 8 ounces) grated Gruyère or grated pecorino Romano
1 pound elbow macaroni
1!. Heat the oven to 375°!. Butter a 3-quart casserole dish; set aside!. Place bread pieces in a medium bowl!. In a small saucepan over medium heat, melt 2 tablespoons butter!. Pour butter into the bowl with bread, and toss!. Set the breadcrumbs aside!. In a medium saucepan set over medium heat, heat milk!. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat!. When butter bubbles, add flour!. Cook, stirring, 1 minute!.
2!. Slowly pour hot milk into flour-butter mixture while whisking!. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick!.
3!. Remove the pan from the heat!. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups Gruyère or 1 cup pecorino Romano!. Set cheese sauce aside!.
4!. Fill a large saucepan with water!. Bring to a boil!. Add macaroni; cook 2 to 3 fewer minutes than manufacturer’s directions, until outside of pasta is cooked and inside is underdone!. (Different brands of macaroni cook at different rates; be sure to read the instructions!.) Transfer the macaroni to a colander, rinse under cold running water, and drain well!. Stir macaroni into the reserved cheese sauce!.
5!. Pour the mixture into the prepared casserole dish!. Sprinkle remaining 1 1/2 cups cheddar and 1/2 cup Gruyère or 1/4 cup pecorino Romano; scatter breadcrumbs over the top!. Bake until browned on top, about 30 minutes!. Transfer dish to a wire rack to cool for 5 minutes; serveWww@FoodAQ@Com
Use shell pasta, cook to al dente, use enough Velveeta Cheese to make the pasta pliant and easy to shape into 1' balls, bread the pasta balls with cracker meal or bread crumbs and deep fat fry them until golden brown!.!.Olive or Peanut Oil!.!.I would season the pasta with a little sea salt, garlic and white pepper!.!.Www@FoodAQ@Com