Bake for about 20 minutes, until the top is lightly browned.Sprinkle over the top of the macaroni and cheese. Combine bread crumbs, olive oil, and dried parsley in a small bowl. I just made the recipe last night for my sister and of course for me, and wow the mac & cheese recipe is amazing I had never used evaporated milk in a mac & cheese recipe before.Transfer the macaroni and cheese to the baking dish. Add the cooked macaroni to the cheese sauce and stir to combine. 1 lb elbow macaroni, cooked al dente cup water 1 cup cauliflower florets 1 cup butternut squash, diced 1 cup carrot, sliced 2 cups milk 2 cups cheddar.Cooking Note: The cheese sauce will seem runny/soupy but it thickens up in the oven. Turn to low and slowly whisk in the cheese a little bit at a time. Stir frequently over medium-high heat and cook until the mixture is almost simmering. Then pour the milk mixture into the same pot you cooked the pasta in.Meanwhile, place the sweet potato flesh (orange part), milk, pasta water, yogurt, salt and pepper into a blender and blend until smooth (this hides the vegs from keen eyes!). Toss with a little olive oil to keep from sticking. Drain pasta in strainer/colander and set aside. Add the macaroni and cook until tender but still a bit firm. Coat a 9×13 baking pan with cooking spray (or two 8×8 and freeze one for later).
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