![]() Once you have finished cooking your creamy, dreamy sundried tomato and basil mac and cheese, let sit 5 minutes before you cut into it. This Mediterranean inspired mac and cheese recipe uses Wisconsin feta cheese, sun dried tomatoes, and spinach. We just want the whole dish to get warmed up and the top to be golden brown. Sprinkle the Parmesan over and place under the broiler 5 to 10 minutes. Transfer into the ovenproof dish and carefully spoon the remaining sauce on top. Ladle three-quarters of the sauce into your macaroni base and combine. If it is still loose, you can bump the heat to high and keep whisking. Dip a clean spoon into the sauce if the spoon is well coated, it means it's done. ![]() Within 10 to 15 minutes, this mixture will start to thicken. Whisking, add the salt, black pepper, oregano and red pepper flakes. You want to keep the mixture moving so the milk does not form a skin. Immediately whisk in the milk and garlic, and continue whisking another 5 minutes. Only cook this mixture until it appears that all the butter has combined with the flour, making sure not to allow it to become dark in color or get overcooked. Now it's time to make the sauce that will be the "glue" to your whole dish.įor the sauce: Combine the butter and flour in a medium saucepan over medium heat. Stir the Asiago, fontina and mozzarella into the macaroni while it's still hot, and then mix in the cherry tomatoes, sundried tomatoes and basil, combining thoroughly. Drain and return to the hot pan, making sure there is no water left. ![]() ![]() Preheat the broiler to 500 degrees F.Ĭook the macaroni in a large saucepan of boiling salted water, 6 to 8 minutes. Grease a 9-by-13-inch ovenproof dish with the butter and set aside. ![]()
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