![]() 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. Cook the mixture for 5 minutes, whisking constantly. ![]() In a large pot, melt the butter and sprinkle in the flour.Bake until the sauce bubbles and the cheese melts and begins to brown on top, about 20 minutes. Sprinkle the cheese mixture over the noodle mixture. Toss the remaining 1 cup Fontina, 1/4 cup Parmesan, and 1/4 cup mozzarella in a small bowl to blend. The macaroni should be too firm to eat right out of the pot. Transfer the noodle mixture to the prepared baking dish.
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