![]() ![]() Pour the cheese right over your cooked macaroni and top with your Italian bread crumbs and chopped parsley and bake on 425 F until top is golden brown. After two to three minutes, I turned them. I deep-fried each ball in a pot filled with about 2 inches of hot oil until they were golden brown. I coated each one in a layer of flour, egg, and bread crumbs. I scooped out enough to roll out 1 1/2-inch balls. Add the cooked macaroni to your oven dish or dishes if using individual dishes. I shaped the macaroni and cheese into small spheres. Nutmeg brings out the nuttiness of your cheeses if you didn't know this already.ģ. Just a pinch, or it will be overwhelming) When combined grate over a pinch of fresh nutmeg ( if don't have fresh, jarred nutmeg will do. Stir for 4-5 minutes, until thick and smooth. Add the shredded cheeses, salt, and pepper, and let it melt into the cream. Once the cream begins to simmer, reduce to low. In a small saucepan, add the heavy cream and place over medium heat. When you have let your flour cook down to get the flour taste out approx a minute or two add your two cups of milk or cream it's up to you calorie-wise.Īfter your roux starts to thicken add all your cheeses till well combined. Cook the keto pasta until al dente, around 10-12 minutes. Melt butter and add your flour to start your roux sauce. Shred all the cheeses and put in a bowl.Ģ. A sprinkling of chopped parsley Instructionsġ. ![]()
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