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Remove from the heat and whisk in the goat cheese, cheddar and half of the Parmigiano until melted. Whisk in the sour cream, parsley, thyme and zest and season with salt and white pepper. In a bowl, gradually whisk 1 cup of the sauce with the egg yolks, then whisk the mixture into the saucepan.
Pile the potatoes on top of the casserole and sprinkle the remaining cheese over the potatoes. Put the pan on a rimmed baking sheet and place under the broiler. Cook until the cheese is bubbly and golden brown and the potatoes that are peeking out begin to darken, 2-3 minutes. Watch carefully, because the cheese and potatoes can burn easily.
Preheat the broiler and position a rack 8 inches from the heat. Put a kettle of water on to boil. In a large, deep ovenproof skillet, melt the butter.
Add pasta and cook for 10 to 12 minutes. Drain water and rinse pasta with cold water. Re-strain pasta and reserve. Add the cheese, butter, milk in the same pot to simmer on low heat and keep mixing constantly. When all ingredients become a sauce adds pasta and mix gently. Let it cook for 3 minutes. Serve with more Parmesan cheese on top and ...
Generously butter a 13 x 9-inch baking pan on the bottom and sides with 2 tablespoons of the butter. Bring a large pot of salted water to a boil over high heat.
Randolph's recipe had three ingredients: macaroni, cheese, and butter, layered together and baked in a hot oven. [16] The cookbook was the most influential cookbook of the 19th century, according to culinary historian Karen Hess. [17] Similar recipes for macaroni and cheese occur in the 1852 Hand-book of Useful Arts, and the 1861 Godey's Lady's ...
Start by slicing off one-third of the block of cream cheese. Let it sit out on the counter while you cook the noodles and shred the cheese. Put a pot of water on to boil and boil the noodles ...
Cook the pasta in salted, boiling water until desired doneness. Meanwhile, heat the oil in a medium-sized pan over medium-high heat. Add the chorizo slices to the pan and cook them until they are crispy but still juicy, about 4 minutes — move the chorizo to a bowl double-lined with paper towels.