![]() ![]() Note: Sometimes heat is added to macaroni pie in the form of red pepper flakes or hot peppers (Scotch bonnet, if you have the nerve…I don’t!) Personally, I prefer macaroni pie without the heat. The top should be golden and the center should be soft set, but not soupy or jiggly. Check it after 45 minutes to see how things are doing. Don’t worry, everything works out.ĭot with pats of butter and sprinkle with a little more smoked paprika.īake at 375-degrees F until set and the top is golden brown about 45 minutes to 1 hour. If necessary, add a little more milk–just pour it right into the dish. The custard mixture should almost cover the noodles. Pour into a lightly buttered baking dish such as a glass 9″ x 13″ or some other 3-quart baking dish. Pour over the macaroni and cheese cubes and mix together. In a separate bowl, mix together the beaten eggs, milk, salt, pepper, and smoked paprika. Putting the cheese into the hot macaroni will encourage the cheese to start its melting process. Put the macaroni in a large mixing bowl.Īdd the cubed cheese to the hot macaroni and mix to distribute. Make sure that it is well drained–stir it around gently in the colander to encourage any water that may be trapped in the tube of the macaroni to drain out. 2 tbsp mustard, 1 tbsp dried thyme, tsp salt, tsp black pepper. Add the mustard, thyme, salt, and black pepper to the skillet, and cook for 2-3 minutes. You’ll want it a little bit firm because it will soften more while cooking.ĭrain cooked macaroni well. In a large skillet, saut the onion and garlic until soft and translucent, about 5 minutes. Cook macaroni in salted water to a firm al dente (according to package instructions for al dente). ![]()
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