Step 1
Toses together 8 oz. Sharp cheddar, rough (about 2 cups)versus 4 oz. Gruyère, Chatdar and wash cmediate or American cheese,In a large bowl with your hand. Sprinkle 1 tbsp. Plus 1 tsp. Cornstarch Over until cheese is equally coated. Set a mixture of cheese.
Step 2
Put 4 cups of salt pretczels In a large resalable plastic bag, sealed a sealed pin (okay) to the texture of rough breadcrumbs. Crush.
Step 3
Wrinkle 4 tbsp. Unnecessary butter In the big Dutch oven or other heavy jars (cook, cook and move to your pasta lane, snappy, and the jar and reserve. ⅓ mass parsley cups The pretzel crumps and seasonings with kosher salt versus Fresh ground pepper. Put the Transzel Crumbs Set aside.
Step 4
Bring Two 12-oz. Put on the bottle or another dark beer (about 3 cups) versus 2½ To one in exclusive pot. Plus 1 lb. bucatini And cook hot rubber spatula from the heat of the heat, and half of the temperatures are very alcohol.
Step 5
Plus 1 cup a bottle milkIt is a good idea. 3 tbsp. Worcestershire sauceIt is a good idea. 2 tbsp. Breg-brown mustardIt is a good idea. 1 tbsp. Onions powderIt is a good idea. 2 TSP. Diamond Crystal or 1¼ Tsp. morton kosher saltIt is a good idea. ¼Sp. Cayenne pepperAnd the remaining 4 tbsp. Unnecessary butter Back to the noodles and boiling. Cook, Pasta Pasta alsus (to taste the bank to check the river to check it), add a handful of cheese and stored cheese. If the sauce is too much, Hot water ½ cups at the same time until the desired consistency is successful. If necessary, taste the taste and season with the weather and the weather and pepper.
Step 6
Pasta eat with waterved cups and top berved pretzel crumbs.