Bake, uncovered, until bubbling, about 30 minutes.Top with the reserved 1/2 cup of cheddar cheese. For a baked mac and cheese, pour the pasta into the prepared baking dish.In this time the pasta will absorb some of the extra cheese sauce. For a stovetop mac and cheese, cover with a lid and set aside for 5 minutes.If the pasta will not fit, add both the pasta and sauce to a separate large bowl and stir well. If the drained and rinsed pasta will fit into the pan, add it to the cheese sauce.Taste the sauce for seasoning, and then adjust with additional spices or salt (we usually start with 1/2 teaspoon of fine salt and go from there). Stir until the heat from the sauce melts the cheese. and then stir in mustard, black pepper, cayenne, nutmeg, 4 cups of cheddar and all of the Romano cheese. Continue to cook, constantly whisking until the sauce bubbles and thickens.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |