Serve as delicious toppings for both sliders and macaroni cheese. Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally. 1-1/2 cups uncooked elbow macaroni 5 tablespoons butter, divided 3 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon pepper 1-1/2 cups whole milk 1 cup shredded cheddar cheese 2 ounces cubed Velveeta 2 tablespoons dry bread crumbs Directions Cook macaroni according to package directions. Remove from the pan and cut into bite-size pieces. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.įry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Pour in the drained, cooked macaroni and stir to combine. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Pour the egg into the sauce, whisking constantly. 1x 2x 3x 1 1/2 cups dry elbow macaroni shells or cavatappi 3 tablespoons butter or margarine 3 tablespoons all purpose flour 2 cups milk not. To keep it short, macaroni and cheese are short pasta baked with cheddar cheese melted in a kind of bchamel with the addition of more cheese: once cooked, the. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Pour in the milk, add the mustard and whisk until smooth. Reduce the heat to medium, switch to a rubber spatula and stir until the mixture thickens slightly, about 5 minutes.
Cook for a couple of minutes, whisking constantly. In a large pot, melt the butter and sprinkle in the flour. Cook the macaroni until still slightly firm.
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