FOR THE WINGS
FOR THE SAUCE
This recipe appeared on delish.com
If you gotta wear a mask outside your home, you may as well enjoy this delicious mac and cheese recipe inside your home!
Cook macaroni according to the package directions. Drain.
In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.
Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Enjoy without a mask--as eating this while wearing one will result in a poor experience.
Ground cornmeal is available in different grinds, from fairly fine to very coarse. A finer grind is good for baking a cake-like bread, while coarser grinds (like for grits or polenta that are often cooked into a spoonable hot cereal) can offer more texture and bite to cornbread. Consider using a mixture of fine and coarse meals for a crumblier, more bread-like product.
Not all cornmeal is yellow; switch things up with a white or New Mexican blue cornmeal.
Mix a spoonful of clover honey or grated orange peel into softened butter to slather on the warm bread.
Bake the batter in a round or square baking pan or try a small cast-iron skillet, muffin tin, or in a heavy corn stick pan. Like for all quick breads, just grease the bottom of the pan or muffin cups so the bread can climb up the sides easily as it rises.
For a corn stick pan, completely grease the grooves so the sticks slide out without sticking.
(ORIGINALLY PUBLISHED AT BETTYCROCKER.COM)
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