![]() ![]() Let’s take mac and cheese off of the kids menu and onto our dinner plates. This one is only made with 6 ingredients, and ready on your table in under 30 minutes. Eventually, the cheese melted, the milk mixed in fully, and the sauce came together into a thick and creamy mixture.Īfter making this homemade Stovetop Macaroni and Cheese, I can’t imagine you would want to go back to the box mixes. I thought I would need to throw the whole thing out after that disaster, but I continued to cook the cheese sauce on low, stirring constantly. I was going to take a fail photo of it, because it looked like a disaster!īut one of the best things about this recipe is that it is seriously no fail. I added everything to the saucepan at once, causing the cheese to curdle and the milk to separate. It is so creamy, I seriously could eat it all with a spoon.Įven though I make this mac and cheese countless times a month, when I was making it for this photo shoot, I totally screwed up the order in which I add the ingredients to the cheese sauce. The cheese sauce is really the star of this recipe. Made with a lot less cheese, but still so good. My go to has always been my baked macaroni and cheese which, even though it uses CRAZY amounts of cheese, I wouldn’t change the recipe for the world.īut when I don’t want to wash up 5 different pots and pans and I have less time on my hands, I will make this Stovetop Macaroni and Cheese version. I ditched those boxes of pasta and powdered cheese years ago. No one can judge my for eating homemade mac and cheese, right?īy homemade, I mean made from scratch. So I have been reduced to only ordering mac and cheese when I am eating with John who judges NO ONE, and at home. As soon as the butter melts, add the seasoning - 1 teaspoon of garlic powder, ½ teaspoon of salt, ½ teaspoon of white pepper, and ½ teaspoon of onion powder. Turn the heat to medium and whisk until the sauce starts to thicken, about 2 minutes. Turn the heat to low and whisk in the flour and ground mustard to create a paste. ![]() ![]() If sauce thickens too much, add remaining 1/4 cup milk to thin sauce to desired consistency. While the pasta is cooking, melt the butter over medium heat in a large pot. Sauce will continue to thicken as it stands. I mean, how sophisticated is this “food blogger’s” palate if they are ordering mac and cheese? Heat 2 cups heavy cream with ½ cup butter over medium heat in a medium saucepan. Stir in Cheddar, processed cheese, Parmesan, pepper, smoked paprika, garlic powder, and dry mustard until cheeses are melted and smooth, 2 to 3 minutes. To the pot add butter, cream cheese, pepper, mustard, hot sauce (if using). Cook over medium- high bubbling for 12-15 minutes or until tender, stirring occasionally. Why is it that I am so ashamed to order macaroni and cheese at a restaurant? Is it because it is almost always exclusively on the kid’s menu? Or maybe I am worried that the people that I am eating with will judge me so hard. Add macaroni, stir to prevent sticking to bottom. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |