![]() ![]() ![]() Top the pasta with the breadcrumbs and bake until browned and hot, 15 to 20 minutes. Gently layer on the remaining macaroni, and then another layer of crab.įor the topping: In a medium bowl, mix the breadcrumbs, Parmesan, parsley and Swiss cheese. Transfer half of the macaroni to a 9-by-13-inch oven-proof baking dish, sprinkle with half of the crab in an even layer. Allow the macaroni to rest on the stove so the pasta absorbs the flavors, 5 to 10 minutes. Stir in the Swiss cheese, Cheddar, Parmesan, Worcestershire and hot sauce and warm until the cheese melts, 3 to 5 minutes.Īdd the macaroni to the cream mixture and stir gently to blend. In a large 4-quart slow cooker sprayed with cooking spray, mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese. Reduce the heat to medium-low and add the cream, mustard and a pinch of salt. ![]() Ree adds a twist to a picnic favorite with her Mexican Macaroni Salad. Drain the pasta, reserving some of the cooking liquid.įor the sauce: In a medium pot, reduce the wine over medium heat until the liquid measures about 1/2 cup, 5 to 8 minutes. 245K views 4 years ago ThePioneerWoman ReeDrummond FoodNetwork. Stir in the macaroni and cook but leave quite firm, 6 to 8 minutes. Drain well and let cool slightly until just warm to the touch, about 5 minutes. For the pasta: In a large pot, bring 4 quarts water and the salt to a rolling boil. For the salad: Cook the pasta according to the package directions, about 9 minutes. ![]()
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