Can't get enough of Millie Peartree's recipes? We've got 'em all right here.
HOW TO MAKE MAC N CHEESE IN THE OVEN MAC
Baked mac and cheese will keep in the refrigerator in an air-tight container for up to 5 days.īaked mac and cheese will always steal the show but there are a few mains that are worthy enough to grace the same table like this oven-baked bbq chicken or a juicy rib-eye steak. Once it's done baking, allow it to cool to room temperature and wrap the entire pan tightly in plastic wrap and a layer of heavy-duty aluminum foil. Save your future self some time and prep this macaroni ahead. Let it cool! Allowing the mac and cheese time to cool will help the custard set.Use whatever noodles you have on hand or go with a fun new pasta shape.
HOW TO MAKE MAC N CHEESE IN THE OVEN FREE
If you don’t like sharp cheese please feel free to use mild or any other cheese you like. Reduce heat stir in sour cream, Velveeta, Parmesan cheese, salt, mustard and pepper until smooth and cheese is. Bring to a boil cook and stir 2 minutes or until thickened. Getting your noodles cool to the touch will also ensure that the beaten eggs don't turn into scrambled eggs when you add your custard to the noodles. Cook macaroni according to package directions. Feel free to use cream, half and half, or evaporated milk for even creamier mac, depending on how rich you want your mac and cheese to be. Continue whisking and cooking for 2 minutes. Melt the butter in a heavy- bottomed saucepan over medium heat, and whisk in the flour. Rinse pasta in cold water, and set aside. Don't skip the eggs! Whisking together eggs and milk and pouring it over the mac & cheese will make it extra creamy, saucy, and decadent. Cook the penne 2 minutes less than package directions (it will finish cooking in the oven).