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. This recipe also easily doublesbecause one can't have too much mac 'n' cheese. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Don’t be alarmed if the sauce looks thin at first: It will continue to thicken as it bakes with the noodles. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. 1 pound elbow macaroni 1/2 teaspoon cayenne pepper 3 cups milk 1 cup light cream 4 tablespoons unsalted butter 1 cup canned plum tomatoes 4 tablespoons flour 1 teaspoon raw sugar 4 cups sharp white Cheddar cheese Sea salt to taste White pepper to taste. Add the warm milk and whisk gently over medium heat until the. Whisk in the flour and cook until incorporated, 1 to 2 minutes. Pour the egg mixture into the sauce, whisking constantly. In a large pot or Dutch oven, melt the butter over medium-high heat.Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg.Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook the mixture for 5 minutes, whisking constantly.
Bring that same pot back to the stove and, over medium high. Drain and transfer to a large oven proof dish. In a large pot, boil the water over high heat, add salt, drizzle some olive oil and cook the macaroni according to package instructions. In a large pot, melt the butter and sprinkle in the flour. Separate 1/2 cup of Gruyere and 1/2 white cheddar.The macaroni should be too firm to eat right out of the pot.
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