(If you have a few tablespoons of custard remaining, that is OK. Then pour the remainder of the custard slowly while mixing until you achieve a thick but creamy mac & cheese that is moist, but not too soupy. Then add half of the remaining cheeses, and mix. Pour half of the mixture into the mac & cheese, and mix. Mix well again.ģ) In a bowl, whisk the eggs into the evaporated milk and heavy cream to make a custard. Season with the salt, onion powder, garlic powder, paprika, and black pepper. Boil macaroni according to package instructions in heavily salted water until al dente, drain, and pour into a large casserole dish or baking pan.Ģ) Add the salted butter, sour cream, and half of the cheeses to the macaroni. *Since a cheese sauce is not required for this recipe, while grating your own cheese is still ideal, it is optional.ġ) Preheat oven to 375 degrees.
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