![]() Cover with aluminum foil, and place in the 350˚ oven for 30 minutes covered, and 30 minutes uncovered.IF YOU ARE MAKING AHEAD OF TIME, STOP HERE.Top with the remaining 4 ounces of shredded white cheddar, and 4 ounces of shredded mild cheddar.Pour this cheesy pasta mixture into a greased baking dish.If you need to thin everything a tinge, add half of the pasta water. Add the drained pasta to the cheese + milk mixture, and stir well.When you pasta is cooked, reserve 1/2 cup of pasta water BEFORE draining into a colander.Pour this wet mixture over the cheese, and mix together.Add the 1 teaspoon kosher salt, half teaspoon black pepper, 1 teaspoon garlic powder, and one teaspoon onion powder, and whisk together until the eggs are well incorporated.In a spouted measuring cup, pour one cup whole milk, one cup heavy cream, and crack in two eggs.Mix together with a wooden spoon or spatula. In a large mixing bowl, add 4 ounces of shredded white cheddar, 4 ounces of shredded yellow cheddar, 8 ounces of mozzarella, 8 ounces of chopped American cheese, and 6 ounces softened cream cheese.Cook your macaroni according to the package, but reduce the cook time by 2 minutes to undercook the noodles. ![]()
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