The following line of the recipe seems wrong ?112 oz. can evaporated milk Sent from my iPhone
> On Mar 24, 2019, at 10:00 PM, Dani Pagador via Cookinginthedark > <[email protected]> wrote: > > Made this with DH's help on the roux--can't do a roux to save my life. > I left it sitting on the counter cooling because I needed to catch my > ride to hang out with my Mom, so didn't get to taste the full-blown > casserole with the provolone and sour cream, and the panko topping > that I didn't get to do because I was running out of time. But the mac > and cheese alone is sooo far out of this world I can't say enough > about it. It's the kind of thing where you take a bite and the taste > is sooo amazing that happy sacred explitives just don't do it > justice. > > So, Leon, your kids will eat it. *smile* > > More Later, > Dani > > > > Million Dollar Macaroni and Cheese Casserole (Video) > > This mega creamy Million Dollar Macaroni and Cheese Casserole is the > only macaroni cheese recipe you will ever want to make! Make this > Macaroni and Cheese for guests or family and they will love you > forever! The homemade sauce itself is rich and crazy creamy and the > casserole is stuffed with a hidden layer of provolone cheese and sour > cream that melts when baked for a ridiculous amount of velvety creamy, > cheesy gooey goodness. A million dollar worthy goodness. > > Servings Prep Time > 8servings 20minutes > Cook Time > 30minutes > > Servings Prep Time > 8servings 20minutes > > Cook Time > 30minutes > > > This mega creamy Million Dollar Macaroni and Cheese Casserole is the > only macaroni cheese recipe you will ever want to make! make this for > guests or family and they will love you forever! The homemade sauce > itself is rich and crazy creamy and the casserole is stuffed with a > hidden layer of provolone cheese and sour cream that melts when baked > for a ridiculous amount of velvety creamy, cheesy goodness. > > Ingredients > ?1pound cellentani pasta(may sub rigatoni, penne or macaroni) > ?4tablespoons butter > ?1/4cup all-purpose flour > ?3cups milk > ?112 oz. can evaporated milk > ?1tablespoon cornstarch > ?1tablespoon Dijon mustard > ?1tablespoon chicken bouillon > ?1tsp EACH onion pwdr, garlic pwdr, dried parsley, salt > ?1/2teaspoon pepper > ?1/4-1/2teaspoon red pepper flakes(optional) > ?4cups freshly grated sharp cheddar cheese > ?6-8slices provolone cheese > ?1cup sour cream > ?1cup freshly grated Parmesan cheese > > Panko Topping (optional) > > ?3/4cup panko breadcrumbs > ?2tablespoon butter > ?1tablespoon extra virgin olive oil > > Instructions > 1. Cook pasta just until al dente according to package directions – > don’t overcook! Strain and rinse with cold water. > 2. Preheat oven to 350 degrees F. Lightly grease a 9×13 baking dish. Set > aside. > 3. Melt 4 tablespoons butter in a large skillet over medium heat then > whisk in flour. Cook, while stirring for 2 minutes. Turn heat to low > then gradually whisk in milk. Whisk cornstarch into evaporated milk > and gradually add to skillet followed by Dijon mustard and all > remaining spices/seasonings. > 4. Bring to a boil, whisking constantly then reduce heat to medium and > simmer, whisking occasionally until thickened (but not overly thick). > Remove from heat and whisk in sharp cheese until melted. Add pasta and > toss until evenly coated (it will seem like a lot of extra sauce which > is a good thing). > 5. Pour half of the macaroni and cheese into prepared baking dish. > Layer macaroni evenly with provolone cheese followed by an even layer > of sour cream. Pour remaining macaroni and cheese over sour cream and > spread into an even layer. Sprinkle with 1 cup Parmesan cheese (or > more to taste). > 6. Panko topping (optional): Melt butter in olive oil over medium heat > in a medium skillet. Add panko and stir to coat. Continue cooking > until crumbs become golden brown. Evenly sprinkle over macaroni and > cheese. > 7. Bake 25-30 minutes or until bubbly and inside provolone is melted. > If not topping with panko, broil until Parmesan is golden. Cool 10 > minutes to set before serving. > > Recipe Notes > ***I DO NOT RECOMMEND ASSEMBLING THIS AHEAD OF TIME. The pasta seeps > up the sauce. Instead, you can prepare the sauce and refrigerate > separate from the pasta. Cook the pasta, toss it in a touch of olive > oil so it doesn’t stick together, and refrigerate. When ready to > assemble, warm the sauce (you can do this in the microwave). You > might need to add a touch of milk to thin, then proceed as instructed. > This prep will make assembly come together quite quickly. > > *You just need enough provolone to cover the 9×13 in a single layer. > Typically 8 slices medium provolone or 6 large slices as pictured from > Costco. Gouda slices would also be delicious. > ***Feel free to swap cheeses for a combination of whatever you have > on hand – Asiago, Gouda, smoked cheddar, Monterrey, etc – the > possibilities are endless! You can also mix in bacon, ham, etc. > **I find this pasta equally delicious without the panko topping as > the Parmesan cheese topping bakes to golden perfection ?? > > Source: > https://carlsbadcravings.com/million-dollar-macaroni-cheese-casserole-recipe/ > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
