Mac and cheese casserole
Macaroni and cheese from the oven, a savory, yet slightly sweet macaroni casserole. Crunchy and soft, this recipe has everythin
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This recipe is:
convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
room temperature, unsalted
Preheat oven to 220 degrees Celsius.
Grease a baking dish with a little butter.
Put a pan with plenty of water on the stove and bring to a boil.
Cook the pasta al dente and drain it.
Melt butter in a second pan (do not let it brown)
Add all the flour at once, while you stir and let it bake (the raw taste of the flour goes off), do not change color, about 2 minutes.
Carefully pour the milk to the butter mixture, stirring with a whisk to avoid lumps.
Then add the condensed milk, and heat well, but just not boil.
Turn off the heat
Mix the three cheeses together in a bowl.
Get a hand out and mix the rest of the cheese with the milk sauce (stirring with a whisk).
Season with salt
Put the macaroni into the baking dish and pour the cheese sauce on top.
Mix together well.
Sprinkle the leftover cheese on top and put the dish it in the oven.
Bake 20 minutes until golden brown.
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Mac and cheese casserole https://www.byandreajanssen.com/mac-and-cheese-casserole/ 02/04/2017