It’s just that sharing can be a bit difficult on this one. You can of course choose to bake these in individual ramekins to avoid any kind of sharing or you can dump the entire mixture into a 2-qt baking dish.Įither works. ![]() It’s perfectly cheesy without being too gummy, and the crunchy tops are just to die for before you get into that creamy heaven underneath. It’s simple, it’s quick, and it’s completely made from scratch. This is your classic mac and cheese – there are no surprises here and there’s no fuss at all. Bake at 350 degrees until bubbly and pasta slightly crisp at the edges. Stir until all pasta is covered in sauce. In small bowl, mix cottage cheese, sour cream, beaten egg, and grated cheddar. Drain pasta (do not rinse) place in large bowl. So I need to unpack as fast as possible so I can never leave my Chicago house and instead, nest inside with my new electric blanket and the coziest homemade mac and cheese ever. In salted water, boil pasta according to package directions. Except home is filled with 17 unopened boxes filled with my kitchen stuff. ![]() ![]() I mean, it was 65 degrees when we left LA!īut honestly, it feels like home. It almost feels a bit surreal as we cope with the 22 degree weather. In another bowl, combine your melted butter, panko, parmesan, and paprika. We finally moved to the Midwest after 20 years of living in California. Add your final cups of cheese, and top with the other half of the macaroni and cheese. You’ll never want the boxed stuff ever again! Everyone’s favorite classic mac and cheese! Super simple, super easy and super quick.
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