![]() ![]() She also used to put breadcrumbs on top, which I love. We called it spaghetti mac, which was kind of redundant, but that was its name. Add the noodles and quickly assemble in pan and put into the oven. This is absolutely amazing mac and cheese and I am picky when it comes to my mac and cheese Here are my thoughts: 1. Dont over-stirthe sauce once the cheese has melted. It only needs to be warm enough to melt the cheese. But it gave the mac and cheese a totally different texture. When its time to add the cheese to the white sauce, remove the sauce from heat and let it cool for a few minutes. But we always had spaghetti, so she’d use that instead! What? Craziness, I know. My own mom used my grandmother’s cheese sauce recipe, but she never ever had elbow macaroni on hand. (Now you can just use one of these insulated hot/cold carriers.) My mom’s versionĪt my own house growing up it was a little different. She would wrap it in towels to keep it hot, and keep from burning her fingers. When the butter has melted, add the flour and whisk in. It would emerge about an hour later, hot and bubbly and ready to go to whatever baby shower or birthday dinner we were getting ready for. Make the sauce by putting the butter in a saucepan and popping onto a medium heat. She’d put the glass lid on and slide it into the oven. She would then pour the whole thing into her biggest casserole dish, the square white one with the blue flowers on it. Add the grated cheddar cheese (or any hard cheese of choice) and cream cheese. My eating habits have gotten slightly better.) (I also used to eat peanut butter and mayonnaise sandwiches on squishy white bread. Using a spatula, mix until the flour absorbs all the butter. Add the butter and when melted, add in the flour. Yup, I used to drink a glass of hot cheese sauce when I was little. Directions: Heat a sauté pan on medium high heat. When the sauce was done and she was mixing it with the elbow macaroni, she would always take out a little juice glass and pour some sauce out for me. You could send a six-year-old grandchild to the store in those days and not risk getting arrested.) I would try not to eat too much of the cheese as I turned the neat stack of deli slices into a big pile of orange pieces. (Actually, my job was also to go to the store and buy the cheese, even when I was really little. My job was to sit at her kitchen table and tear the American cheese slices into small pieces. But somehow she’d mastered making baked macaroni and cheese, and she was asked to bring it to every family gathering. One of my favorite memories from my childhood is helping my grandmother make mac and cheese. I have also had some success in rehydrating too thick mac and cheese by reheating it partially mixing some water or milk in, letting it sit a couple of minutes, then reheating the rest of the way slowly.Have you ever wondered if you could make baked mac and cheese with spaghetti instead of elbows or some other kind of short pasta? You absolutely can! In fact, it’s one of my favorite ways to use spaghetti. Once you get the idea of how much extra moisture you need you can add some of it to the sauce to begin with, but reserve a bit for after cooking as changes in pasta types and how done it is makes a difference in how much the pasta will soak up. When I make this sort of thing I let it cool somewhat and then add pasta water in small amounts until I get a slacker sauce, then I refrigerate or freeze it. ![]() The solution is easy - add more water to replace the lost moisture while it is still warm. After being mixed together the pasta will continue to soften by pulling water from the sauce It's just starch, and starch sponges water up. The pasta will soak up water from the sauce.It's hot, and even with the lid on you will still lose moisture The sauce loses moisture due to evaporation.After you cook your cheese sauce to perfection and mix it in with your pasta 2 things are happening: Bring just to a simmer and remove from heat. Add remaining tbsp of flour and 8 tbsp of sugar. Empty 16 ounce can of tomatoes into medium saucepan over medium heat. Your sauce is thickening up too much because it's losing moisture. FOR TOMATO SAUCE: Best to prepare this 5-10 minutes before macaroni is done baking. ![]()
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