Cook on low for 2 hours, stirring occasionally. In a slow cooker, combine cheese mixture and add the eggs (I omitted the eggs), sour cream, soup, salt, milk, mustard and pepper. In a medium saucepan, mix butter and cheese. Bake in the middle of the oven for 25 minutes, until top is browned. Boil the macaroni in water for six minutes. Add entire contents to buttered baking dish, sprinkle top with reserved Parmigiano Reggiano. Remove hot baking dish from oven and butter it evenly while hot. Add all the cheese, reserving ½ cup of Parmigiano Reggiano stir until mixture is melted evenly throughout.Īdd cooked pasta to cheese mixture, season to taste with kosher salt and freshly ground black pepper. Add milk and heavy cream whisk until boiling. Simultaneously, in 2-quart, heavy-bottomed stockpot, whisk butter and flour together over medium heat to make a blonde roux. In a large pot of boiling, salted water, cook pasta to al dente. Preheat oven and a shallow ovenproof baking dish to 400° F. ½ cup shredded Parmigiano Reggiano to finish. That means there's maximum surface area for the cheese-a mix of cheddar, Fontina, Gruyère and Parmigiano Reggiano-to brown and bubble. Glenn Harris, executive chef and co-owner of The Smith, which has two locations in New York City, uses a shallow baking dish to make this showstopper.
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