It would be awesome with a little salsa stirred in and poured over nachos!Īnd, it keeps really well in the fridge. Bring to a boil over high heat and cook, stirring frequently, until pasta is just tender and a small amount of water still. Add pasta to pot with the rendered bacon fat. Remove bacon with a slotted spoon and set aside. Continue heating on medium heat and adding milk (if needed) to keep the mac and cheese smooth and creamy. Add bacon to a 5 1/2 quart Dutch oven over medium-heat and cook, stirring, until crispy. Heat a couple of minutes before stirring. Since Thanksgiving we’ve made the cheese sauce again. When reheating the macaroni and cheese from the refrigerator, I always pour in a couple of tablespoons on milk before heating. Oh, and we had leftovers, which were delicious! Dan stirred some Italian seasoning into some of his leftovers, and that was a fun twist on the traditional mac & cheese. Let the cheese come to room temperature before adding it to the melted butter, also, use a fine shred rather than a large coarse one, both of these will help the cheese melt faster.Ī tasty mac & cheese that can be made ahead of time and cooks in the crock pot so there’s no last-minute work.In this case, don’t do it! Low and slow, that is the tempo (bonus points if you can name the band that this is from!) for making good cheese sauce. I know, I’m usually the lazy cook who throws it all in at once. Gradually! If you add it all at once, it will clump. Gradually add the cheese, and do it on low heat.
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