Re: [CnD] Million Dollar Mac and Cheese Casserole

Mon, 25 Mar 2019 11:58:38 -0700 

Sorry, it should read 1 12-oz can evaporated milk.

On 3/24/19, Cindy Simpson via Cookinginthedark
<[email protected]> wrote:
> I saw that, and wondered about it too, but I just assumed it was supposed
> to read:
> 1 12-oz can evaporated milk.
>
>
> On Mon, Mar 25, 2019 at 1:21 AM Reinhard Stebner via Cookinginthedark <
> [email protected]> wrote:
>
>> 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/
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>> >
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>
> --
> Cindy Simpson
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