Mix with a spoon or spatula to combine well. Pour in UNCOOKED macaroni noodles and all of the shredded cheese. The mixture will start to slightly thicken (it wont be over thick, just slightly).Ĭontinue to heat for about 10 minutes, stirring every so often, to prevent sticking. Now add in your chicken broth, whole whipping cream, salt and pepper and whisk. The flour can burn if you do not whisk it – combine for about 1-2 minutes. Add in flour, continuing to whisk, so it forms a roux. Cook onion until slightly translucent and tender, about 6 minutes. Put skillet on stove on medium heat, add butter, onion, and garlic. Start by prepping oven – preheat to 400 degrees and let get fully hot before adding in the pan. This is a cast iron pan recipe and I use a cast iron pan with enamel coating (Can be found cheaper at Target, Walmart, Amazon, and usually TJ Maxx – by the LODGE company) that makes it really easy to cook with cast iron but also food not get stuck. My favorite thing about cast iron is it can go from the stove to the oven, all with ease. I like to use a 3.5 quart Enamel Covered Cast Iron Skillet or 12 inch Cast Iron Skillet. For this recipe, you need a cast iron pan because it can be easily transferred into the oven.
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