Bake in the middle of the oven for 25 minutes, until top is browned. Add entire contents to buttered baking dish, sprinkle top with reserved Parmigiano Reggiano. Remove hot baking dish from oven and butter it evenly while hot. Add all the cheese, reserving ½ cup of Parmigiano Reggiano stir until mixture is melted evenly throughout.Īdd cooked pasta to cheese mixture, season to taste with kosher salt and freshly ground black pepper. Add milk and heavy cream whisk until boiling. Simultaneously, in 2-quart, heavy-bottomed stockpot, whisk butter and flour together over medium heat to make a blonde roux. In a large pot of boiling, salted water, cook pasta to al dente. Preheat oven and a shallow ovenproof baking dish to 400° F.
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