Whisk or stir it constantly until the milk thickens. Don’t skip the cayenne unless you absolutely hate spice because it makes the mac and cheese so much more interesting to eat. This is called a roux.Īfter the roux browns, add 2 1/2 cups of milk along with salt, pepper, and cayenne pepper to taste. Then, melt 3 tablespoons of butter or margarine in the same pot (to save on dishes) until it bubbles.Īdd 3 tablespoons of flour, and whisk it into the butter until it browns. It helps to use a food processor’s grating attachment to make this step easy breezy.ĭrain your pasta after it cooks, and set it aside. I love gruyère cheese, but a mix of gruyère and cheddar is absolutely delicious. While your pasta is cooking, grate 2 cups of cheese. But leftovers are delicious, so don’t be afraid to make more than you need! As for the noodles, macaroni or other ridged pastas work best because they hold the cheese easier. Then boil a pot of water and cook 1 pound of pasta, al dente, according to the package’s instructions. These measurements serve four to five people as main courses, so you can adjust this recipe depending on how many people you are feeding. It is just so good, you have to try it!! First, pre-heat your oven to 400✯. This mac and cheese is truly the best I’ve ever had! And David too.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |