Bake until the dish bubbles around the edges, about 15 minutes.Īdapted from "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood © Clarkson Potter 2008. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Add the drained macaroni to the cheese sauce and mix thoroughly.įor the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Continue to cook, stirring constantly, until the sauce thickens. ![]() ![]() Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. ![]() Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. This Baked Vegan Mac and Cheese is so simple that you'll want to make it all the time, and so delicious that you'll have to Gluten Free, Nut Free, and made with only 8 Ingredients. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. Now as a mother, I find myself making a box now and then for my kids. For the macaroni: Preheat the oven to 350 degrees F. Kraft Macaroni & Cheese Copycat Recipe: When I was a kid, I loved when my mother grabbed that classic blue box of Kraft and made me a steaming bowl of mac & cheese.
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