![]() I’ve made this recipe with leftover diced ham and broccoli and it is delicious.Crumbled bacon would be amazing in this!. ![]() For some added spice add some pickled or fresh jalapeños to the baked macaroni and cheese.Reheat: On the stovetop with a splash of milk or cream.While macaroni is cooking, melt butter in 3-quart saucepan over low heat. Store: Leftover baked macaroni and cheese in an airtight container in the refrigerator for up to 4 days. Cook and drain macaroni as directed on package.Place in the oven uncovered and bake for 20-25 minutes or until golden brown.Bake: Pour into the prepared pan and top with the remaining 1 cup of shredded cheese.Season with more salt to taste if desired. Take off the heat and stir in 4 cups of the shredded cheddar cheese. Add pasta to boiling water and cook for 6 minutes. Make sure to keep the milk moving to avoid burning. Turn oven on broil and spray 2-3 quart casserole dish with non stick cooking spray. Sprinkle on top of the mac and cheese cups. In a small bowl, combine panko bread crumbs, melted butter, Parmesan cheese and dried parsley. Cook on medium heat whisking continuously until slightly thickened, about 4-5 minutes. Spray a 12-count muffin pan generously with nonstick cooking spray and spoon the mac and cheese mixture into the cups. Add in flour and whisk constantly for 2 minutes. ![]()
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