Bake until the dish bubbles around the edges, about 15 minutes.Īdapted from "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood © Clarkson Potter 2008. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Pour it over the cooked macaroni and add a buttery topping of breadcrumbs and bake until it is heated. Add the drained macaroni to the cheese sauce and mix thoroughly.įor the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened. Simply melt the milk and butter and add the cheese. And hot damn, you can just man-handle these burger patties and they keep their shape. Continue to cook, stirring constantly, until the sauce thickens. From there I just copied J Kenji Lopezs black bean burger recipe - 2 cans of beans baked until mostly dehydrated, an egg, mayo, bread crumbs, salt pepper, crushed cashews, chilli in adobo sauce, crumbled cotija cheese.
Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Drain well.įor the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Butter a 2-quart casserole dish.īring 4 quarts of water to a boil in a large saucepan. Place crumbs onto a parchment-lined baking sheet and spread out evenly. Grind 1-2 cups of cubed bread into a food processor until finely chopped.
For the macaroni: Preheat the oven to 350 degrees F. Here’s how I make breadcrumbs at home: Preheat the oven to 350☏.