When your macaroni is al dente, it still has a little bite and chew to it. Cook it until it is just shy of al dente. Do NOT cook your macaroni until it is soggy. Add the elbow macaroni to the boiling water and stir frequently so that it does not stick together.Bring a pot of water to a boil and then add 1 tsp.Grate you sharp cheddar, mozzarella, and Monterey Jack cheeses.1 1/2 sticks Land O Lakes salted butter.The following directions also include a temperature variation for when cooking it in glass, which I often do. I cooked this dish in a Lodge 3-quart enameled cast iron Dutch oven. Yes, this recipe is a little labor intensive, but it is well worth it! Made with a blend of sharp cheddar, Monterey Jack, mozzarella, Pecorino Romano, and Parmesan cheeses, this dish has become a favorite of every single person who has tasted it. I have made my own tweaks since then to create what is now known as my Ultimate Five-Cheese Macaroni and Cheese. My mother passed down her macaroni and cheese recipe to me about 20 years ago. May not be reproduced, reprinted, or distributed without permission
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |