Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.Ĭopyright 2013 Television Food Network, G.P. Toss the bread crumbs with the butter and a sprinkle of salt in a small bowl and sprinkle evenly over the top of the macaroni and cheese. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.Īdd the macaroni and the reserved pasta water to the saucepan and stir to combine. Add the cream cheese and stir until melted. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Sprinkle optional chopped thyme if you like. Chop cooked bacon into small crumbly pieces. Drain pasta, then slowly add the pasta and combine until pasta is coated in the cheesy mixture. Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Add in the nutritional yeast, salt, pepper, and paprika, and whisk all together until the mixture is creamy and smooth. Strain, reserving 1 3/4 cups of the pasta water. Add the macaroni and cook until it is al dente, about 6 minutes. Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.īring a large pot of salted water to a boil.
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