![]() ![]() While it’s a lot more convenient to use pre-shredded, you’ll get much better mac and cheese when you grate a block of cheese yourself.Don’t forget to set the dairies out 30 minutes before you use them. Cold liquid ingredients take longer to warm (and therefore cook) than room temperature ones. Use room temperature milk, sour cream, and eggs.Alternatively, rinse the noodles in cold water to stop them from cooking further. If you’ve over-cooked the pasta by accident, toss it with butter before baking to keep it from absorbing more liquid and over-cooking even more.I cook mine between 4-5 minutes to get the best texture – tender, but still firm and chewy. Want the pasta to be extra al dente? Undercook the elbow macaroni by 1-2 minutes.It’ll just complement the richness of the sauce and the cheeses and enhance their flavors even more. Sugar – Don’t worry, one tablespoon of sugar won’t make your mac and cheese sweet. #SWEETIE PIES RESTAURANT FREE#If you have any other kinds of cheese on hand, feel free to add them in!
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