Welcome back, Adventurers! We're celebrating 200 subscribers by making some SUPER cheesy and comforting Kender Stumblenoodles with an equally super special guest!! These are an absolute MUST MAKE and are 100% kid-approved!
Video Chapters:
00:00 - Intro
00:28 - Pasta Part 1
01:27 - Roux/Sauce
02:24 - Life Lessons With Evey
03:12 - Sauce Part 2
04:32 - Adding the Noodles
05:40 - Buttering The Pan
06:18 - Transferring To The Pan
06:35 - Breadcrumb Topping
07:05 - Time To Bake
07:13 - Cool For 10 Minutes
07:20 - Comments and Recommendations
08:01 - Outro, Please Subscribe!!!
Kender Stumblenoodles Recipe:
6 Tablespoons Unsalted Butter, Softened at Room Temp
2 Tablespoons All-Purpose Flour
Chicken Stock
1 Tablespoon Paprika
1/2 Teaspoon Garlic Powder
1 Pinch Cayenne Pepper
3 Cups Whole Milk
2 Teaspoons Dijon Mustard
2 Ounces Cream Cheese, Softened at Room Temp
Kosher Salt and Freshly Ground Black Pepper
4.5 Cups Lightly Packed, Coarsely Shredded Sharp Cheddar Cheese
12 Ounces Fusilli or Rotini
1.5 Cups Lightly Packed, Coarsely Shredded Gruyere Cheese
1.5 Cups Panko Breadcrumbs
Preheat the oven to 375 Fahrenheit. Grease either a 9x13 pan or a large cast iron skillet with 2 tablespoons of butter and set aside.
Bring the chicken stock and some water to a boil and cook the fusili until 2 minutes short of al dente (read the instructions on the box for timing).
In another large pot over medium-high heat, melt 2 tablespoons butter. Whisk in the flour, paprika, garlic powder, and cayenne and cook for 1 minute. Add in the milk, whisking constantly. Bring to a strong simmer and cook for 8 minutes.
Remove from the heat. Add the mustard, cream cheese, 1 teaspoon salt, 1 teaspoon pepper, and whisk to melt and incorporate the cream cheese. Add the cheddar, 1 handful at a time, taking care to make sure everything is melted. It should be mostly smooth and uniform.
Add the noodles to the cheese sauce and stir to coat thoroughly. Add in the Gruyere and stir. Add 1 teaspoon salt and some additional pepper. Transfer to your buttered baking dish.
Melt the remaining butter and add in the breadcrumbs with a pinch of salt and fresh ground black pepper. Toss together and top the mac and cheese.
Bake for 40 minutes until golden and bubbly. Let cool for 10 minutes then serve hot!
Enjoy!!
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30 июл 2024
