pandavasup.blogg.se - Macaroni and cheese with ritz cracker topping recipe

Season with salt and pepper and turn off the heat.ĥ/5 (2) Published Category Recipe Roundup Once the sauce comes to a simmer, stir in the cheddar cheese, adding a handful at a time and stirring with a wooden spoon until completely melted before adding the next handful.In a slow, steady stream, whisk in the milk. Once the butter has melted, whisk in the flour and cook for about 1 minute, until the flour starts to brown a bit and smells nutty, whisking constantly. In a large saucepan, melt the 4 tablespoons of the butter over medium heat. While the pasta is cooking, make the sauce.When the pasta is finished cooking, drain it in a colander. Add the pasta to the boiling water and cook the pasta according to the box directions for al dente pasta (if your box doesn't specify al dente, cook it for 1 to 2 minutes shorter than the time called for - it shouldn't be cooked the whole way through).Heat a large pot of water over high heat for the pasta cover. Sprinkle the macaroni and cheese with …ģ.7/5 (71) Calories 444 per serving Category Main Course In a small bowl, mix together the crushed Ritz crackers, crumbled bacon and parsley.

Pour the mixture into the prepared casserole dish.

Remove the foil continue baking until browned and bubbly, about 20 more minutes. Cover with aluminum foil and bake until heated through, about 25 minutes. Sprinkle the reserved cheddar and American cheese evenly over the pasta, then scatter the cracker mixture on top. Melt the remaining 4 tablespoons butter in a bowl in the microwave stir in the crushed crackers and parmesan.

Brush a 9-by-13-inch baking dish with melted butter.

Stir in the pasta, adding the reserved pasta water as needed to make a creamy sauce. Stir in the havarti and all but 1 cup each of the cheddar and American cheese cook, stirring, until the cheese just melts, about 1 more minute. Whisk in the milk and cook, whisking occasionally, until the sauce begins to boil and thicken, about 5 minutes.

Whisk in the flour, mustard powder, Worcestershire sauce, hot sauce and cayenne and cook, whisking, until the mixture is smooth and slightly golden, about 2 minutes.

Meanwhile, melt 4 tablespoons butter in a large saucepan over medium heat.

Reserve 1/2 cup cooking water, then drain the pasta and rinse under cold water. Add the pasta and cook until just slightly softened, about 6 minutes. Bring a large pot of salted water to a boil.