Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar, and 1 1/2 cups white cheddar + gruyere. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.ģ. Slowly pour hot milk and cream into flour-butter mixture while whisking. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. In a medium saucepan set over medium heat, heat milk and cream. Pour butter into the bowl with bread, and toss. In a small saucepan over medium heat, melt 2 tablespoons butter. Butter a 3-quart casserole dish set aside. Extra Sharp Macaroni and CheeseĦ slices potato bread, crusts removed, torn into 1/4- to 1/2-inch piecesĨ tablespoons (1 stick) unsalted butter, plus more for dishĤ 1/2 cups (about 18 ounces) extra extra sharp cheddarĢ cups (about 8 ounces) grated white cheddar + gruyere (or just all gruyere)ġ. The croutons make it and are best the day of, but even the cold soggy croutons are delicious the next day. Fresh out of the oven, bubbly, golden brown and delicious.
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