(The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm. Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.) Broil on top rack until cheese is browned in spots, 3 to 5 minutes. Top the macaroni mixture with the remaining cheese. Carefully remove and discard the aluminum foil. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes. Spread the remaining macaroni mixture on top in an even layer. Add cooked macaroni, half the cheddar, melted butter, salt & pepper, and stir until well combined.Īdd half the macaroni mixture to a glass baking dish in an even layer. Transfer to a colander and rinse under cold water to stop cooking. Add macaroni and cook according to package directions until a little under al dente. Bring a large pot of generously salted water to a boil.
INSTANT POT GLUTEN FREE MACARONI AND CHEESE MAC
Southern style Mac N Cheese by my dear friend Chef Millie Peartree as featured in the New York Times:Ģ25g other cheese like Edam or Emmenthaler or whatever floats your boat Make sure to include a link! Check out the FAQ r/Cooking compiled YouTube Channels
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