Remove from the oven and allow to cool for 10 minutes before serving.Our Test Kitchen experts have developed and tested hundreds of recipes using Land O Lakes® Butter, so you better believe they know a thing or two about when to use what type of butter and why – after all, they are the butter experts. Bake for 25 to 30 minutes until bubbling and golden brown. Pour into the greased baking dish and sprinkle with the breadcrumb topping. Add in the cooked pasta and stir to coat in the sauce. Remove from the heat and whisk in the cheddar cheese and gruyere. Bring to a simmer and allow to simmer until thickened and the cream coats the back of a spoon nicely. Stir in the heavy cream, mustard powder, cayenne, and season with salt and pepper. Continue whisking until smooth and combined. While whisking, slowly stream in the milk. Allow to cook for a minute or two until lightly golden. Sprinkle over the flour and whisk to form a paste. Allow to melt then add the shallot and garlic and cook until softened, 2 to 3 minutes. In a large Dutch oven, add the butter and place over medium-high heat.
Once cooled, mix with the parmesan cheese. Remove to a baking sheet to cool completely. Allow to cook until just golden and toasted, about 3 to 4 minutes.
Add the breadcrumbs and stir to coat in the butter. In a large saute pan add the butter and place over medium heat. Meanwhile, prepare the breadcrumb topping. Cook the cavatappi two minutes less than package instructions, drain and set aside.
Bring a large pot of salted water to a boil.
0 kommentar(er)
