Add macaroni and stir to keep pasta from sticking together. When water begins to boil again, reduce heat to medium and cook pasta to al dente, approximately 8 minutes. Drain most of the water from the pasta, leaving about 1 inch of water in the bottom of the pan. Return any pasta back to the original pan and place on the still-warm burner.Spray slow cooker with cooking spray.Bring 4-5 quarts of water to boil, add 1 tablespoon of salt and pasta. Make the topping and set aside. 2 Cups of Toasted Panko Bread Crumbs (see note below)1 pound elbow macaroni, or any small pasta6 tablespoons ((1.8 oz) all-purpose flour8 ounces sharp cheddar cheese , shredded (2 cups)1. Bake in a preheated oven at 400F/200C for about 10 minutes, or until the cheese is completely molten.Honey Garlic Chicken with Cheesy Polenta (Winter Comfort Food At Its Finest) 'I believe in pink. I believe that laughing is the best calorie burner.
Wipe the pot dry and heat the pot medium heat. Drain, rinse with cold water and set aside.2. About 5-7 minutes depending on the quantity. Refrigerate up to 2 days or freeze up to 1 month. To Store: After cooling, wrap the dish tightly with plastic wrap first then foil. Pour into 13x9 inch baking dish.4. Add pasta and adjust salt and pepper to taste. Rocket vpn download for macRemove plastic wrap! But cover tightly with foil. To serve: Preheat oven to 375 degrees. Toast, cool, then freeze bread crumbs.5.
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