![]() Combine that with baking them and they pretty much turned into little hockey pucks. They had too much cheese and flour in them, so it made the sauce really thick and tight (instead of creamy). Sure, these mini macs looked cute, but they didn't taste all that great. The combination of ketchup, onion, and mustard made it taste kind of like a cheeseburger casserole, and the scotch bonnet pepper sauce gave it the perfect hit of heat. I'll admit, I was skeptical of this recipe - but it was actually pretty darn good. ![]() Then, add flour and whisk it over medium heat for 2 to 3 minutes. It's loaded with all kinds of cheese (five whole cups!), is insanely decadent, and certainly not for calorie counters - but isn't that what makes mac 'n' cheese taste so good? Get the recipe. To make a roux for your mac and cheese sauce, put butter in a saucepan and let it melt. This was a great, classic mac 'n' cheese recipe. It tasted like something you would get at a nice restaurant - the fancy cheeses gave it a ton of flavor - and I'll certainly be making it again. The final layer should be cheese, so reserve 1/3 to 1/2 of total cheese for top. Pour 1/3 of evaporated milk and egg mixture over pasta and cheese. Add 1/3 of pasta to dish, and then top with 1/3 of cheese. ![]() ![]() The cauliflower was a surprisingly delicious addition that actually worked. Mix 1 can of evaporated milk with 1 large egg. This mac was flavorful, rich, and had the perfect ratio of crispy and creamy textures. ![]()
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