![]() And using a nonstick cooking spray, grease a 9 x 13-inch baking dish. Serving: 1/6 of the recipe | Calories: 965kcal | Carbohydrates: 80g | Protein: 45g | Fat: 50g | Saturated Fat: 31g | Cholesterol: 180mg | Sodium: 1219mg | Potassium: 472mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1690IU | Vitamin C: 1.7mg | Calcium: 960mg | Iron: 2.5mg Before serving, garnish with some fresh parsley. You can serve this straight away or pour everything into the prepared baking dish and top with extra 2 cups of shredded cheese, then bake for about 20 to 25 minutes until golden brown and bubbly. Step 7: To the sauce, add the drained pasta and toss to evenly combine. Season with half tsp each of salt and pepper, then any of the optional seasonings. Then, add the cheese and stir until melted. Add this to the sauce, whisking constantly. Step 6: Take 1/4 cup of the sauce and gradually stir it into the beaten egg until smooth. Then, decrease the heat to a simmer, stirring perpetually for about 3 to 4 minutes until the sauce has thickened. Step 5: Place the pot back to heat and allow the mixture to boil while stirring. Take off the heat, then add the milk and mustard. Once melted, evenly sprinkle the flour over and whisk constantly for about 2 minutes over medium-low heat until golden. ![]() Step 3: In a small mixing bowl, add the egg and beat.
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