Add the cream, grated cheese, Parmesan, mustard, salt, and black pepper, stirring until everything is smooth. Reduce the heat to medium-low and let the sauce simmer until it starts to thicken, about 5 minutes. Increase the heat to medium-high and let come to a simmer, whisking frequently. Cook, stirring, until the flour is blond in color, about 4 minutes. Whisk in the flour and red pepper flakes, if using. Make the pasta and sauce: melt the butter in a large heavy saucepan over medium heat.Add the panko and the Parmesan and stir until well combined. Meanwhile, make the panko topping: Melt the butter in a small saucepan over low heat or place it in a medium-size microwave-safe dish and heat it in a microwave oven until melted, 15 seconds.Bring a large pot of water to a boil, salt it generously, and let the water return to a boil.Butter a shallow 4-quart baking dish (or use 2 smaller baking dishes, or one smaller baking dish and some individual ramekins).
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