![]() Add a layer of the macaroni and cheese at the bottom of the bake dish, then top with a heavy layer of cheese. Combine the remaining shredded sharp cheddar cheese with the shredded mozzarella cheese. While pasta is boiling, melt the butter in a large saucepan. Grab a 9x13 bake dish, and butter or lightly oil it. Cook macaroni just until al dente and drain, set aside. ![]() Another cool thing about American cheese? You can use it to stabilize your sauce if you want to skip the béchamel. Fold the macaroni and cheese sauce until everything is well incorporated. The flavor isn’t much to write home about, so it’s best paired with another cheese (although, in a pinch we’ve been known to slap a few slices on a bowl of noodles and call it a day). It’s oh-so-silky and because it’s processed, it won’t ever split, so it’s kinda perfect for adding to mac and cheese. Sprinkle the remaining 1 1/2 cups of grated cheese on top of the noodles. Pour noodles and cheese sauce into the prepared baking dish. ![]() Slowly mix 1 1/2 cups grated cheese into the noodles. We know you’re scoffing, but hear us out: If there’s one thing American cheese is good at, it’s melting. Add cooked macaroni noodles to the cheese sauce and mix well, until noodles are incorporated into sauce.
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