![]() ![]() Let rest for at least 15 minutes before serving. Place the baking dish on a rimmed baking sheet and bake until the filling is bubbling and the top layer of cheese is just starting to brown, about 45 minutes. Lay the sliced cheese evenly across the top of the noodles. Pour the milk mixture over the noodles it should come close to the top of the noodles. Repeat with the remaining noodles, grated cheese and butter. Top with half of the grated cheese and half of the butter, distributing both evenly across the noodles. Spread half of the cooked noodles evenly across the bottom of a 9- by 13-inch baking dish. In a large bowl, whisk together the milk and the eggs. Meanwhile, grate one pound of the cheese on the large holes of a box grater. Add the noodles and boil until just al dente, 5 to 6 minutes. ![]() Kosher salt and freshly ground black pepperĨ tablespoons unsalted butter, cubed, plus more as desired Instructionsīring a large pot of salted water to a boil over high heat. Total Time: 1 hour and 20 minutes Ingredients Gradually fold in 8 oz of shredded cheese 1-2 oz at a time until you have a smooth sauce. Set the burner to its lowest setting and add the drained pasta back to the pot with the cup of pasta water and milk. If you’d like, you can cook the noodles and assemble the casserole (minus the milk mixture) ahead of time and refrigerate until needed. Reserve 1 cup of pasta water before draining the pasta. The recipe was originally submitted to Southern Kitchen by reader Karen Everhart and was featured in Saving Southern Recipes. This macaroni and cheese casserole is of the sliceable type, made with eggs, milk and a generous amount of sharp cheddar cheese. I used large elbow mushrooms and they were perfectly tender enough to eat.Old-Fashioned Macaroni and Cheese Casserole About the recipe This was a very easy dish because the pasta did not have to be pre-cooked. There wasn't much flavor with the canned mushrooms. I will probably make this dish again, but will use fresh mushrooms that I will saute first. I served it with a salad as a palate cleanser and it worked out well. I do not recommend adding that extra bit of salt unless you are using canned ingredients that are low sodium.I DID enjoy this dish as I made it though. I used no salt added mushrooms as well, and I'm glad I did.With the above changes made, it was salty enough and seasoned well. Also, the cream of chicken soup has a great deal of salt in it already. Toss to blend the ingredients and set aside. In a small bowl, combine the panko breadcrumbs with the chopped parsley, blue cheese (or Parmesan), and melted butter. It seems like only a little bit, but when you use pre-cooked chicken or turkey, there is already salt added to it (presumably you season your food when you cook it). Grease a 9- x 13-inch casserole or spray it with cooking oil spray. of water extra (because of the lack of pimentos) and added about 1/4 cup extra of milk.I do NOT recommend adding the 1/2 teaspoon of salt. I did not have pimentos, but used the mushrooms. Next, because I used mild cheddar, I used double what was recommended as per another review which stated that they used mild and the flavor of the cheese didn't come through. As it is, I'm rating it because I believe some changes should be made.First, I added a full teaspoon of curry powder because I enjoy strong flavors. ![]() I made changes, but if I hadn't made those changes I probably would have rated this even lower. No, I did not make this recipe according to the instructions. ![]()
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