This increases the cheesiness of the end mac ‘n cheese, while also cutting some of the calories out of what you would have eaten. How to make mac n cheese tangier zip#Pro-tip: If you’re eating for one, remove about 1/3 of the noodles in the mac ‘n cheese box and put it aside in a zip lock bag or other container to be used for a different meal. I don’t actually measure it, but just give it a little splash, stir, then add as necessary until all the cheese is uniformly distributed. Just don’t go too heavy on the heavy whipping cream, lest it end up a bit tangier than you might have hoped for. Add the Cheddar-Jack, mustard, and pepper and stir to melt. Cook, stirring occasionally, until the sauce slightly thickens, 6 to 8 minutes. Add the flour and cook, stirring constantly, for 2 minutes. Wipe out the pot and melt the butter over medium heat. I then mixed a little of the heavy whipping cream with the strained noodles (no need for butter here) and the result was Kraft Mac ‘n Cheese taken to a whole different level of creamy goodness. In a 1.5-quart casserole dish, whisk together the hot water, pepper and cheese sauce from the box. Cook the pasta according to the package directions. Luckily, I noticed where the milk normally was there happened to be some heavy whipping cream, which I usually use for making sauce for Chicken Pesto Tortellini (which might just be one of the most ridiculously delicious and easy to make meals on the planet). From there, I could have gone with the age old practice of not straining all the water out of the noodles in order to have enough moisture to mix in the powdered cheese-but, ya… no thank you. I was out of milk one fateful day, without knowing it, and began making some Kraft Mac ‘n Cheese before I discovered this sad fact. Necessity is the mother of all innovation. You should know substituting the milk and butter ingredients with heavy whipping cream when making Kraft Macaroni & Cheese makes for a creamier and, in my opinion, tastier cheese sauce.
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