![]() ![]() ![]() Place the balls on parchment paper or baking sheet. ![]() Remove from refrigerator and use a spoon to scoop the macaroni into 1 ½-inch balls. Place in bowl in the refrigerator to chill for about an hour. Add the cooked macaroni and stir to combine. Remove from the heat and stir in the cheeses, 1 teaspoon of salt, the pepper, and nutmeg. Cook for about 2 minutes, stirring occasionally, until slightly thickened. Cook the roux for 1-2 minutes, then slowly whisk in the milk and half-and-half. Slowly add the flour and whisk until fully incorporated. While the macaroni is cooking, melt the butter in a small saucepan. ![]() Add the macaroni and cook for 6-8 minutes or according to the package instructions. Bring a large pot of salted water to a boil. ![]()
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