Season to taste with salt and pepper.īroil for 1-2 minutes or until the mozzarella is melted and turning dark golden brown. Cook for 4-5 minutes over medium heat, stirring frequently.Īdd sharp cheddar and Parmesan to the milk mixture. Slowly pour in milk, stirring until well combined. Add butter and stir frequently until melted.Ĭook for about 1 minute, stirring constantly. You can never have too much balsamic glaze!Ĭook your rigatoni until al dente and get other ingredients ready as this recipe comes together pretty quickly once you start making it! I like to serve it drizzled on top and then I serve it on the side for extra drizzling as well. It's got this fruity, tangy amazing flavor and it really just ties everything together. So - you've been warned! Balsamic glaze is honestly the clincher in this recipe. If you've always wanted to try balsamic glaze, this is a great recipe to start with! I do have to warn you, that once you've tried balsamic glaze, you will want to put it on everything and you'll wonder how you ever lived without it.This will cook that raw flavor out of the flour and give you the perfect thick and creamy base for a sauce. Then add flour and stir until smooth, for about a minute or so. All you do is melt butter in a pan over medium heat. It sounds difficult but it's actually super easy to make AND it's the secret to getting the creamiest dreamiest cheese sauce ever. If you're intimidated by the word "roux", this recipe is for you! Roux is a fancy word for melted butter and flour mixed together to create a thickening base for a sauce.It's the perfect blend of rich, creamy mac and cheese with fresh, light Caprese flavors! Then it's topped with melted fresh mozzarella, tangy broiled tomatoes, sweet balsamic glaze, and fresh herby basil. It's everything you love about Caprese salad and homemade mac and cheese - wrapped up in one flavorful dish! The nutty, flavorful cheese sauce clings to every nook and cranny of the rigatoni.
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September 2023
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