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April 10, 2021 1 min read 0 Comments
I find the most time consuming part about home-made mac and cheese is making the sauce: You first have to make the roux (combine melted butter with flour), then keep a close eye when warming up the milk so that it doesn't over boil and then add the cheese and wait for it to combine and melt.
With my method, it is SUPER SIMPLE, and it's just as delicious!
Make the pasta as you would with water, follow package instruction - don't forget to add salt. I used half a pack of 900g package. Or alternatively, replace water with chicken or vegetable stock to make it more flavourful).
Once pasta is done, drain it (don't need to drain it well, a little liquid helps), place it back in the pot where you cooked it or in another bowl.
Add butter (¼ cup) to the pasta, combine and let the heat of the macaroni melt it. (If you wish, you can also add a pinch of cayenne pepper here to give it a kick.) Then add the type and amount of shredded cheese you prefer. I generally use 2 cups of marble cheese (cheddar/mozzarella). Combine and melt. . Then put the pasta in a casserole dish that is bake-proof.
If you wish, you can also sprinkle more cheese and breadcrumbs at the top.
Bake for 15 minutes at 375C or when the cheese melts and breadcrumbs brown at the top.
That is it! Simple. Delicious. Nutritious.
'Till next time,
March 20, 2014
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