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1/2 cup parmesan cheese. Preheat oven to 350° F. Grease a 9×13 baking dish. Prepare the pasta according to package instructions. Drain. Meanwhile, prepare the white sauce by melting butter in a medium heavy bottom pan over medium heat. Once melted and bubbly, whisk in the flour and cook for 1-2 minutes, stirring constantly.
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Add cooled macaroni to the cheese sauce and pour mixture into the buttered casserole dish. Sprinkle with remaining cheddar and Gruyere cheeses, then top with buttered bread crumbs. Bake, uncovered, for 25-30 minutes, or until the breadcrumbs are golden brown and casserole is bubbling. Let sit for 5 minutes, then serve.
Three Cheese Mac with Chorizo Crumb
1 bay leaf. ½ cup (2 ounces) crumbled Gorgonzola cheese. ¾ cup (3 ounces) grated Parmigiano-Reggiano cheese, divided. ¼ teaspoon salt. 2 cups uncooked elbow macaroni (about 8 ounces) Cooking spray. ⅔ cup (about 2 1/2 ounces) shredded part-skim mozzarella cheese. ⅔ cup panko (Japanese breadcrumbs) ⅛ teaspoon freshly ground black pepper.
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Instructions. Preheat oven to 350 degrees F. Spray a 9x13 baking dish with cooking spray and set aside. In a large sauce pan, melt butter over medium high heat. Add flour and cook for 2 minutes stirring constantly. Add milk, salt, and pepper and bring to a boil stirring constantly.
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Whisk in the mustard, cayenne pepper, and garlic, if using. . Cook, whisking constantly, until the sauce bubbles and thickens, 7-10 minutes. You're looking for the consistency of cream soup. . Once thick, remove from the heat and slowly whisk in the cheeses, one handful at a time. Make sure to do this off the heat.
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While pasta is cooking, melt the butter in a 4-qt. pot over medium heat. With a wooden spoon, stir in the flour. Stir until mixture is smooth. Whisk in ½ the milk and stir until no lumps remain. Whisk in the remaining milk until sauce is smooth. Bring to a simmer and whisk until slightly thickened, about 1-2 minutes. Reduce heat to medium-low.
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Instructions. In the Instant Pot®, combine the shells, water, 1½ cups (350 ml) of the cream, 4 tablespoons (60 g) of the butter, and the mustard. Season with 1 teaspoon salt and ½ teaspoon pepper. Give the mixture a stir, then lock the lid in place and turn the valve to Sealing. Press the Pressure Cook button and set the cook time for 7.
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Add ½ teaspoon salt and ¼ teaspoon pepper. Combine the cheese sauce with the cooked noodles and pour into a baking dish. Melt 2 tablespoons of butter and combine it with the panko. Sprinkle over the macaroni and cheese and bake for 25-30 minutes until cheese is bubbly and the crumbs are lightly golden.
Hearty Three Cheese Mac and Cheese Italian Style Ciao Chow Bambina
Stir in flour until smooth; whisk in warmed milk. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Remove from heat; stir in Gruyere and cheddar cheeses, salt, pepper and nutmeg. Add to macaroni, tossing to coat. Transfer to a greased 13x9-in. baking dish.
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Preheat oven to 375°. Cook pasta al dente. Drain, rinse with cold water, set aside. In a large saucepan, melt butter over medium/low heat. Whisk flour into butter and continue to whisk for a couple minutes. While stirring, add half and half, ground mustard, cayenne pepper, salt and pepper.
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Instructions. Pre heat your oven to 220C / 200C / gas mark 7 / 425F. Cook the macaroni in plenty of boiling salted water for about 3 minutes less than you would normally do it. This is important or your macaroni will end up soggy and stodgy. Drain reserving a little of the cooking water.
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In the meantime, lightly grease a 9x13 inch casserole dish and set aside. Preheat oven to 375 °F (191 °C) In a large bowl, stir together dried basil, heavy cream, half the amount of each cheese, salt and pepper. Once the pasta has cooked through, drain immediately and pour into large bowl with the rest of the ingredients.
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Melt the butter in a large skillet or a braiser with high sides over medium heat. Add the flour. Cook for 1-2 minutes, or until the flour and butter combine and turn golden brown. This is our roux, and it will thicken the cheese sauce. Pour in the milk and half-and-half.
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Melt 2 tablespoons butter in a small saucepan over medium heat. Add breadcrumbs, and toast, stirring occasionally, until golden brown, about 5 minutes. Warm milk in a medium saucepan over medium heat. Meanwhile, melt remaining 6 tablespoons butter in a large high-sided skillet over medium heat. Cook until butter is bubbling.
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Heat the oven to 350 F. Cook macaroni in salted boiling water following package directions. Drain, rinse, and set aside. In a large saucepan, melt 2 tablespoons of butter over medium-low heat. Add the flour and cook, stirring, for 2 minutes. Gradually add the milk, stirring constantly; continue cooking and stirring until slightly thickened.
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In a medium pan over medium heat, melt the butter then add the flour. Whisk the mixture and let it cook for 2 to 3 minutes. 5 tablespoons unsalted butter. 5 tablespoons all-purpose flour. Add the milk, heavy cream, salt, ground mustard, and cayenne to the butter/flour mix.