Charlie liked the air fried chicken I made a few days ago but said it needed more garlic. He requested we have it again today with mac and cheese but he is tired of the kind in a box so i made some homemade.
Chicken cooked according to recipe that came with the fryer on pre-set time and temperature.
Allrecipes Community Tips and Praise
"This is definitely a favorite in my house," says Magic. "I use almond milk instead of regular milk and add chicken to make it a macaroni chicken casserole. Also added more Cheddar."
"This recipe is unmistakably baked and homemade," according to one Allrecipes community member. "Anyone who says they don't like macaroni and cheese has never tried this recipe."
"So delicious," raves Amy Lemelin. "I added a teaspoon of crushed garlic and a dash of chili pepper. I typed with crushed saltines and cooked bacon. This is my new favorite recipe!"
Editorial contributions by Corey Williams
Ingredients
Macaroni and Cheese:
8 ounces uncooked elbow macaroni
¼ cup salted butter
3 tablespoons all-purpose flour
2 ½ cups milk, or more as needed
2 cups shredded sharp Cheddar cheese
½ cup finely grated Parmesan cheese
salt and ground black pepper to taste (Optional)
Bread Crumb Topping:
Allrecipes Community Tips and Praise
"This is definitely a favorite in my house," says Magic. "I use almond milk instead of regular milk and add chicken to make it a macaroni chicken casserole. Also added more Cheddar."
"This recipe is unmistakably baked and homemade," according to one Allrecipes community member. "Anyone who says they don't like macaroni and cheese has never tried this recipe."
"So delicious," raves Amy Lemelin. "I added a teaspoon of crushed garlic and a dash of chili pepper. I typed with crushed saltines and cooked bacon. This is my new favorite recipe!"
Editorial contributions by Corey Williams
Ingredients
Macaroni and Cheese:
8 ounces uncooked elbow macaroni
¼ cup salted butter
3 tablespoons all-purpose flour
2 ½ cups milk, or more as needed
2 cups shredded sharp Cheddar cheese
½ cup finely grated Parmesan cheese
salt and ground black pepper to taste (Optional)
Bread Crumb Topping:
2 tablespoons salted butter
½ cup dry bread crumbs
1 pinch ground paprikaLocal OffersPrivate Selection™ Salted French Butterrich & creamy churned in the purest French traditio
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
Make the macaroni and cheese: Bring a large pot of lightly salted water to a boil. Add macaroni and simmer, stirring occasionally, until tender yet firm to the bite, about 8 minutes; it will finish cooking in the oven. Drain and transfer to the prepared baking dish.
While the macaroni is cooking, melt 1/4 cup butter in a medium skillet over low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, 3 to 5 minutes.
Gradually whisk 2 1/2 cups milk into the flour mixture, and bring to a simmer. Stir in shredded Cheddar and finely grated Parmesan cheeses; season with salt and pepper. Cook and stir over low heat until cheese is melted and sauce has thickened, 3 to 5 minutes, adding up to 1/2 cup more milk if needed. Pour cheese sauce over macaroni and stir until well combined.
Make the bread crumb topping: Melt 2 tablespoons butter in a skillet over medium heat. Add bread crumbs; cook and stir until well coated and browned. Spread bread crumbs over macaroni and cheese, then sprinkle with paprika.
Bake in the preheated oven until topping is golden brown and macaroni and cheese is bubbling, about 30 minutes.
2 tablespoons salted butter
½ cup dry bread crumbs
1 pinch ground paprikaLocal Offers
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
Make the macaroni and cheese: Bring a large pot of lightly salted water to a boil. Add macaroni and simmer, stirring occasionally, until tender yet firm to the bite, about 8 minutes; it will finish cooking in the oven. Drain and transfer to the prepared baking dish.
While the macaroni is cooking, melt 1/4 cup butter in a medium skillet over low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, 3 to 5 minutes.
Gradually whisk 2 1/2 cups milk into the flour mixture, and bring to a simmer. Stir in shredded Cheddar and finely grated Parmesan cheeses; season with salt and pepper. Cook and stir over low heat until cheese is melted and sauce has thickened, 3 to 5 minutes, adding up to 1/2 cup more milk if needed. Pour cheese sauce over macaroni and stir until well combined.
Make the bread crumb topping: Melt 2 tablespoons butter in a skillet over medium heat. Add bread crumbs; cook and stir until well coated and browned. Spread bread crumbs over macaroni and cheese, then sprinkle with paprika.
Bake in the preheated oven until topping is golden brown and macaroni and cheese is bubbling, about 30 minutes.
No comments:
Post a Comment