Top with the Panko/cheese mixture and bacon.īake for 15-20 minutes until golden brown and bubbly. All you need to make a perfect roux for gravy, mac and cheese, gumbo, and more, is butter and flour. Stir in the remaining cheese (1 1/4 cup fontina, 1 cup white cheddar, 1/2 cup asiago, 1/2 cup parmesan, 1/2 cup swiss) until melted.Īdd the sauce to the pasta and then pour into the pan. While stirring, slowly stream in the milk, whisking constantly while cooking until it thickens (5-7 minutes). Add noodles to the cheese sauce, stirring to coat. When butter is melted and mixture is hot and steaming, turn the heat down to medium-low and add about a quarter of the cheese. Whisk in the flour and cook for 2-3 minutes to make a roux. In a large pot over medium heat, melt butter with evaporated milk. Remove to a paper towel lined plate and crumble into pieces when cooled.Īdd butter to the bacon grease in the pan and melt over medium heat. Set aside.Ĭook bacon in a large pot until crisp. In a small mixing bowl, combine 1/4 cup fontina, 1/2 cup white cheddar, 1/4 cup asiago, 1/4 cup Parmesan, 1/4 cup Swiss, and Panko. Preheat oven to 450 degrees F and grease a 9×13 inch pan with butter.īoil pasta in salted water according to package. This creamy Mac & Cheese reaches its full potential with 5 different cheese, bacon, and crispy Panko.
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