![]() ![]() ![]() Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Pour the egg mixture into the sauce, whisking constantly.Because the sauce is thickened with flour, low-fat milk works well in this application. Drain macaroni add to cheese sauce and stir to coat. Bring to a boil, stirring constantly cook and stir 1-2 minutes longer or until thickened. Stir in flour, salt and pepper until smooth gradually whisk in milk. ![]() Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. At just over 300 calories, Mac and Cheese is no longer off limits. Meanwhile, in a large saucepan, melt butter over medium heat.Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook the mixture for 5 minutes, whisking constantly. In a large pot, melt the butter and sprinkle in the flour.The macaroni should be too firm to eat right out of the pot. ![]()
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