Ingredients:
4 tbsp butter 4 tbsp flour 24 oz evaporated milk 3 cups favorite cheese, shredded 16 oz cooked noodles (under cook by about two minutes) 1/4 cup cheese, shredded to top 4 tbsp herbed panko bread crumb, to top salt pepper Instructions: 1) Add butter to a sauce pan over medium heat. Once butter is melted, whisk in the flour. Cook for about 2-3 minutes. Cook just long enough to cook out the raw flour taste. (Pale in color still). 2) Whisk in the evaporated milk. Bring to a simmer and lower heat. Cook until liquid has started to thicken. 3) Preheat oven to 375F. In a large mixing bowl, add the 3 cups of shredded cheese. Pour thickened liquid over the top. Let sit for five minutes. Then blend using a stick blender until smooth. Salt and pepper to taste. 4) Add cheese sauce to noodles, you will not need all the cheese sauce. You will want it to look extra saucy as the noodles will soak up some of the sauce when baking. 5) Add the noodles and cheese sauce to a greased baking dish. Top with the 1/4 cup of cheese and panko bread crumbs. Cover with foil and bake for 15 minutes. Uncover and bake an additional 5 minutes or until bread crumbs have become nicely toasted. Notes: 1) You can make cheese sauce ahead of time. It does become thick when cooled. Save some pasta water to help mix with the noodles if you are using the cooled cheese sauce. 2)For the herbed bread crumbs, I added dried oregano, basil, garlic powder, onion powder, salt and pepper to the panko bread crumbs. 3) Pictured are fusilli noodles. Please if you have any questions DM me on instagram. Make sure to post a pic and tag us when you try it! Thank you :) As an Amazon Associate I earn from qualifying purchases at no additional cost to you. Stick blender amzn.to/3bB9tsb Evaporated Milk amzn.to/2R5xUUW
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Michael FehlChef/Food and Beverage Director Archives
March 2021
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