![]() If you’re using it as a side dish it will easily serve 8-10. My family of five doesn’t come close to finishing this pan of mac and cheese, and my kids are big eaters. ![]() The recipe is written (and nutrition calculated) with six servings for the whole recipe, but I’ll just note that these are very generous servings.Add a splash of milk to the leftover mac and cheese, and reheat it in the microwave on low power, stirring occasionally. This mac and cheese is best served right away, but leftovers will heat up well.If your cheese sauce is ready before your macaroni is finished cooking (it’s that fast and easy to whip up!), just leave it simmering on low heat until your pasta is ready and give it a quick whisk before pouring it over the macaroni.Add the cheese, let it melt, and your cheese sauce is ready to go. Add 1 cup shredded cheese to the sauce and stir just until melted. Stir in milk and half and half, slowly, stirring constantly. Add a splash of milk and whisk it in: the sauce will instantly turn chunky. Melt the butter in a medium saucepan over medium heat. ![]() Add the flour and whisk constantly for 1 minute, until bubbly and golden. When you add the cheese, add it slowly - one handful at a time, and wait until each handful is fully incorporated before adding the next. In a small or medium saucepan over medium heat, melt the butter. Cook it for just a few minutes, until it loses that raw flour flavor. Melt some butter, whisk in some flour to make a roux, then slowly add milk while whisking constantly to keep the sauce smooth. If you use butter for the roux, wait until the water boils out before you add the flour. This classic comfort food is very easy to make.How to make Homemade Macaroni and Cheese:
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