![]() ![]() I was a bit worried after I finished adding all of the shredded cheese, as the sauce took on a cartoonish stretchy consistency, but continued heat and a little stirring resolved it before adding the pasta. I took a mild risk and made this for the first time on Thanksgiving. I've made it twice with great results each time, once with the fontina, once without- don't really think it makes too much of a difference. My kids thought it was heaven.ĭelicious- rich, creamy and tangy. Pour noodles and cheese sauce into the prepared baking dish. Slowly mix 1 ½ cups grated cheese into the noodles. Add cooked macaroni noodles to the cheese sauce and mix well, until noodles are incorporated into sauce. The flavor is good and it reheats well but my sauce and noodles remained mutually exclusive. Stir in three cups of grated cheese and continue stirring until cheese is completely melted and sauce is creamy. The best way I can describe this Mac and cheese is that it’s like a roux-based cheese sauce and an eggy pan-baked Mac and cheese had a baby. Anyhow, my cheese ball never really adjusted, even after adding the pasta and some pasta water to thin. I didn’t read the reviews before making this and I definitely thought it was due to my janky pre-sliced grocery store Muenster cheese. I’m glad someone else mentioned the stretchy cheese sauce that forms in the pan after mixing in of the cheeses.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |