![]() Next, add the half and half, 1 teaspoon of salt, plenty of black pepper, and stir to combine. Pour in the milk, whisking constantly, then cook the white sauce for 3 to 5 minutes, or until thick and bubbly. Let the roux cook for a minute or so, whisking constantly. Sprinkle in the flour, whisking to combine. To make the sauce, melt the remaining 4 tablespoons butter in a large pot over medium heat. ![]() Unwrap the goat cheese.Ĭook the macaroni until just undercooked. Grate the Parmesan, Gruyere, and fontina cheeses. In a large skillet over medium-low heat, saute the onions in 1 tablespoon butter, stirring occasionally, until golden brown, about 15 minutes. Chop the bacon into bite-size bits and set aside. Next, fry the bacon until chewy but not yet crisp. Roast them in the oven until deep golden brown, 20 to 25 minutes. Drizzle the mushrooms with olive oil, then sprinkle them with salt and pepper.
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