Since Thanksgiving we’ve made the cheese sauce again. 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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