Fold in cheeses, salt, pepper, garlic powder, paprika, and sour cream.Pour in milk and heavy cream, and stir periodically on high heat until the mixture thickens.
Whisk in the flour, and cook for 1 minute, whisking constantly.
In the same or large pot, melt the butter over medium heat. Cook macaroni pasta and strain, reserving 1 cup of the pasta water. Then also top with a little extra cheese/breadcrumbs. Notes: Smoked Gouda Mac and Cheese, Can mix the extra shredded gouda and breadcrumbs into the macaroni mixture if preferred. Serve topped with paprika and additional black pepper. Add the cooked macaroni to the sauce and stir to combine. The sauce is ready when it’s thick enough to coat the back of a spoon without sliding off. Let simmer over low heat until thickened. Once the sauce is bubbling, reduce heat down to low. Bring to a simmer over medium-high heat. Sprinkle in the salt, pepper and old bay seasoning. Slowly whisk in the milk, stirring constantly. Cook for 2 minutes, stirring frequently with a silicon whisk, until flour is lightly browned. Sprinkle in the all-purpose flour to form a paste. In a large skillet, heat butter over medium-high until melted. Cook elbow macaroni to al dente in well salted water according to package instructions.
0 kommentar(er)
