![]() When reheating, you can add a splash of milk to make it just as creamy as the first day. You can also freeze macaroni and cheese if you’re planning on saving it for a later day. Leftovers will keep in the refrigerator for up to a week, but this recipe is always such a hit, it’s hard to find them in the fridge that long unless you double the recipe. ![]() Serve! – Dish it up into bowls and serve this warm, creamy mac & cheese right away. Stir until the cheese coats the pasta evenly and then add the rest of the cheese sauce and any desired mix-ins.ĥ. Mix it All Together – Combine the pasta and half of the cheese sauce. Add the Cheese – Turn the heat to low and add shredded cheese to the milk. ![]() ![]() Continue whisking until the milk thickens to the consistency of heavy cream. When steam begins rising from the warm milk, whisk in the extra milk & flour mixture. In a small bowl whisk ½ cup of milk and 2 tablespoons of flour until there are no lumps. Start the Simple Sauce – Warm 1 cup of milk in a saucepan over medium heat. Cook the Pasta – Bring a large pot of water to a boil. Video can’t be loaded because JavaScript is disabled: Easy Stovetop Mac and Cheese | Regular and Gluten-Free Options ()ġ.
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