Also be sure to not let your mixture boil! This will clump up the flour.Īdd all of your sauce into the bowl of pasta. If it doesn’t taste cheesy enough, add more! If it’s not thick enough, add more flour. Make sure you give it a taste before deciding it’s good. It may take a couple of mixes to break up the cheese and melt. Next, add your cheeses and mix until melted through. It should stick to the back of a wooden spoon. Then add your milk, slowly and whisk constantly until you reach a thick consistency. My favorite part of mac and cheese is obviously the cheese sauce! And it’s important that you get the right texture! Start by melting the butter on medium, then adding the flour slowly and making sure to whisk constantly to make a clumpy, flour base. Pour into a large bowl then place your shrimp and mahi and mix well. Once drained, rinse your pasta with cold water and drain again, this prevents the pasta from sticking. Cook your noodles according to package directions, you want them to be al dente, as in a little bit undercooked because they will also cook in the oven. Start boiling a large pot of salted water. I originally wanted to use panko crumbs, but I forgot to buy some at the store and the bread crumbs worked out great! Preheat your oven to 450º. I start out by whisking my goat cheese (If you don’t like goat cheese, you can substitute with feta or cheddar, or really any cheese you like!) bread crumbs, and bacon. I thought, this would be super tasty in a mac and cheese dish! I had some bacon I needed to use up, so I added that to give the perfect salty crunch! This dish takes some time to make, but it’s definitely worth it in the end (and even better the next day leftover!) I actually have never had it before so I kind of just winged it at the store! I also bought some Gruyere Cheese because I wanted a little bit of a nutty cheese into the mixture.įrom my previous recipe Seafood Quesadillas I had extra shrimp and Mahi Mahi. I decided to use Muenster Cheese because it felt soft and I knew it would melt well. I came home and decided I was going to make my own version, not really experienced in the mac and cheese world, I thought I would be safe and look up a mac and cheese recipe to base my dish off of. I am a huge Classic Rock and Alternative fan, so obviously I loved their food before even tasting it! Amazing dishes, so creative and my favorite is their mac and cheese names, such as Fleetwood Mac, Pink Floyd, Nirvana. Let stand 10 to 15 minutes before serving.On a trip home, I happened to meet some friends at a restaurant called Keystone Bar & Grill, famous for their unique mac and cheese and quesadillas. Remove from oven and sprinkle with paprika. ![]() Return to the oven and bake until cheese is melted. Remove from the oven and sprinkle with remaining 1 cup of cheddar cheese. Bake 35 to 40 minutes or until lightly browned and bubbly. Pour mixture into casserole dish and stir in the egg. In large bowl combine shrimp and cooked macaroni add cheese sauce and mix thoroughly. ![]() Grease a 2-quart casserole with remaining tablespoon butter. Add reserved liquid from shrimp and continue to stir until mixture is well combined. Continue to stir until mixture is smooth. Stir until melted then add remaining colby cheese. Add half the colby cheese and 1 cup of the cheddar. Gradually stir in half-and-half cook and stir until mixture thickens slightly and bubbles. Stir in cornstarch/water mixture, nutmeg, and remaining 1 teaspoon salt. In a medium saucepan, melt 2 tablespoons butter over low heat. Cook for 10 to 12 minutes until the shrimp are cooked through. Add shrimp, 1 teaspoon salt, chives and pepper. Stir in the onion and celery, and cook, stirring occasionally, until translucent. In a medium frying pan, over medium heat, melt 2 tablespoons butter. Drain and set aside.Ĭut shrimp crosswise into thirds. ![]() Cook macaroni according to package directions.
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