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![]() Serving: ⅙ of the recipe | Calories: 965 kcal | Carbohydrates: 80g | Protein: 45g | Fat: 50g | Saturated Fat: 31g | Cholesterol: 180mg | Sodium: 1219mg | Potassium: 472mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1690IU | Vitamin C: 1.7mg | Calcium: 960mg | Iron: 2. 9'x13' Casserole Dish Ingredients 12 ounces dry elbow macaroni cup butter cup flour 1 cups milk 1 cup light cream about 10-12 MF teaspoon dry mustard powder 1 teaspoon onion powder salt & pepper to taste 1 can condensed cheddar cheese soup optional 10. ![]() Toss in the cooked pasta until fully coated by the sauce. Stir in the three cheeses and milk covering as much of the noodles as possible with milk. Stirring occasionally add the onions and garlic and cook for 3 to 4 minutes until soft. Turn the heat down to low and simmer the mixture for a few minutes until thick.Īdd ¼ cup of the sauce into the bowl with the beaten egg, then whisk until well incorporated.Īdd the egg mixture into the pot with the sauce, then whisk until well incorporated.Īdd cheese and stir until completely melted. Pioneer woman broccoli mac and cheese casserole. ![]() Remove the pot from the stove, then add milk and mustard, then whisk until well blended.Īdd the pot back to the stove and turn the heat to medium-high. ![]() Add butter and allow it to melt.Īdd flour into the pot, then whisk and cook for about a minute or until it turns into a roux. ![]() Place a large pot on the stove and turn the heat to medium-low. Add cracked egg into a mixing bowl, then beat until smooth. ![]()
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