Tonight I will be making this mac and cheese recipe in a large cast iron skillet, entirely on stovetop without an oven. How should I alter the recipe to leave out the oven time? Should I use extra half-and-half and pour all 4 cheeses in after I make the béchamel? Should I completely cook the pasta, mix it with the sauce and serve immediately or still slightly undercook it and let it finish cooking in the cheese sauce? Thanks ahead of time!
bon appetit
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