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. Cook over low heat, stirring constantly, for 4 to 5 minutes or until. Remove from heat whisk in evaporated milk, eggs, mustard, salt and hot pepper sauce. Melt butter in same saucepan over medium heat. (Do not under-salt!) Pour in the drained, cooked macaroni and stir to combine. Prepare pasta in large saucepan according to package directions drain and set aside. Taste the sauce and add more salt and seasoned salt as needed. Step 5 Pour the egg mixture into the sauce, whisking constantly.Step 4 Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg.Pour in the milk, add the mustard, and whisk until smooth. Cook the mixture for 5 minutes, whisking constantly. Ingredients 2 tablespoons salt 2 cups elbow macaroni cup butter, softened (Optional) 2 large eggs 1 (12 fluid ounce) can evaporated milk (14 ounce). evaporated milk, shredded sharp cheddar cheese, salt, water, elbow macaroni Very Creamy Macaroni and Cheese Recipe. Step 3 Melt the butter in a large pot and sprinkle in the flour. Add cream cheese and cook low till melted- be careful not to burn.The macaroni should be too firm to eat right out of the pot. Step 1 Cook the macaroni until very firm.
0 kommentar(er)
