![]() may contain sodium phosphate, smoke flavor, sodium erythorbate, sodium ascorbate, dextrose). ![]() Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. Repeat the layers, ending with the bacon. ![]() Lay half the cooked onions in the bottom of the pan, followed by half the macaroni, half the roasted mushrooms, half the Gorgonzola, and half the bacon. Butter a 9 x 13 inch baking pan generously. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Splash in a little milk or hot water as needed for thinning. ![]() Place the mixture in 6 to 8 individual gratin dishes. Ingredients: Sauce (water, goat cheese crumbles, half and half, parmesan cheese, neufchatel cheese, mushrooms, swiss cheese, onion, garlic, butter, cornstarch, roasted garlic, whey protein concentrate, sodium phosphates, enzyme modified romano cheese, swiss cheese, natural flavor, xanthan gum, flavor), cooked enriched macaroni product (water, enriched macaroni product ), parmesan cheese (cultured part-skim milk, salt, enzymes), blue cheese (pasteurized part-skim milk, cheese culture, salt, enzymes), fully cooked applewood smoked bacon pieces (bacon, applewood smoke flavor. Add the cooked macaroni and lobster and stir well.
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