Add the buttermilk mixture a little at a time, whisking constantly, until the mixture has thickened, about 5 minutes. Add the flour and ranch seasoning, whisking constantly, until smooth, about 1 minute. Meanwhile, in a large saucepan, melt the remaining 3 tablespoon of butter over medium-low heat. In a small saucepan, combine the milk and buttermilk, and bring to a bare simmer. In a large pot of salted boiling water, cook the pasta according to the package instructions until it is about 3 minutes shy of al dente. Season with a pinch of salt and set aside. Transfer the breadcrumbs to a small bowl and add the Parmesan, tossing to combine. Add the breadcrumbs, stirring constantly, until golden brown, about 5 minutes. In a large skillet, melt 2 tablespoons butter over medium heat.
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