![]() It definitely was good and I would certainly make it again. When I had initially taken it out after the 45 min the first time, it was very creamy and would have been ready to go. So if I had to do it over again, I would do the same except cook it in the oven closer to serving time, check on it after 15 min or so to add in the shredded cheese and go from there. It was a little thick, but still tasted very good. So, I let it sit again and about an hour before the party, put it in the roaster, added the shredded cheese and put it on warm. I was anticipating it taking much longer so unfortunately, it was way earlier than when I was going to serve it. I cooked it at 350 and went to stir it after 45 min and it was cooked through already. Pour remaining pasta mixture and spread as a top layer. Remove from heat and stir in parmesan cheese & 3 cups cheddar cheese until melted. Cook over medium heat while stirring until thickened. Slowly whisk in milk, cream, mustard powder, onion powder, salt & pepper to taste. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes drain. Whisk in flour and let cook 2 minutes while stirring. Bring a large pot of lightly salted water to a boil. (Thankful we have an extra fridge we can use for stuff like this) The day I was cooking it, I pulled it out of the refrigerator in the morning to start getting it to room temp. Sprinkle 1/4 cup cheddar and 1/4 cup mozzarella on the bottom layer. Preheat oven to 375 degrees F (190 degrees C). I took the roaster pan out of the freezer and put it in the refrigerator 3 days before I was cooking it to start to thaw it. ![]() In a small baking pan, combine bread crumbs, a pinch of salt and the melted butter. Mix in processed cheese, Cheddar cheese, and cream. Place a 1½-quart heat-proof dish, such as a souffle pan, in oven to warm. Add pasta and cook for 8 to 10 minutes or until al dente drain. It has a slightly nutty flavor thanks to the rye flour. Bring a large pot of lightly salted water to a boil. ![]() The filling is cradled inside our Rye Black-Pepper Brise crust. ![]() Buttery leeks and scallions give this tart its depth of flavor while creamy goat cheese adds a welcome richness. I put the prepared mac and cheese (minus the shredded cheese) in the roaster pan and put that in the freezer. Leek-and-Goat-Cheese Tart with Rye Crust. This recipe worked well freezing, thawing and cooking in the oven/roaster. ![]()
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