![]() ![]() Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine. It should almost be the consistency of a semi-thinned-out condensed soup. Slowly pour in the remaining milk/half-and-half, whisking constantly until combined and smooth.Ĭontinue to heat over medium heat, whisking very often until thickened to a very thick consistency. Slowly pour in about 2 cups (or so) of the milk/half-and-half while whisking constantly. Cook for approximately 1 minute, whisking often. The mixture will look like very wet sand. Melt butter in a large saucepan over medium heat. While water is coming up to a boil, shred cheeses and toss them together to mix. Drain and drizzle with a little bit of olive oil to keep it from sticking. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Set aside.īring a large pot of salted water to a boil. Preheat your oven to 325 degrees F and grease a 3-quart baking dish (9′x13″). 2 cups shredded Gruyere cheese divided (measured after shredding).4 cups shredded medium sharp cheddar cheese divided (measured after shredding).
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