Post by cabbagecabbage on May 24, 2016 14:25:44 GMT -5
My very favorite and really delicious mac and cheese sauce is to reduce heavy cream at a low simmer and stir in handfuls of shredded gruyere and some parmesan. A pinch of salt and pepper. Pour over pasta and serve or pour in a dish and bake with buttered breadcrumbs on top.
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My recipe is as easy as it gets. Cook pasta, add velveeta and butter, use milk to get the consistency you want. I don't measure anything so it's all done via the eyeball method.
Honestly velveeta has fewer weird ingredients than pre shredded cheese, so I am perfectly comfortable using it.
I have also considered using the recipe for Welsh Rarebit as my cheese sauce. That would be beer base, dry mustard powder, Worchestshire, add a few tbsp of flour, cheddar (I prefer sharp), and stir until it reaches a nice consistency. I usually serve this over toast.
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Post by konstantine on May 24, 2016 23:19:08 GMT -5
My husband, who is a Mac and cheese consieour, LOVES this recipe. The cream cheese does it for me. I swap out brown mustard for dry mustard, and I use ritz crackers instead of breadcrumbs.