![]() ![]() ![]() 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. Wipe out the pot and melt the butter over medium heat. Cook, stirring occasionally, until the sauce slightly thickens, 6 to 8 minutes.Īdd the flour and cook, stirring constantly, for 2 minutes. Add the Cheddar-Jack, mustard, and pepper and stir to melt. Just don’t go too heavy on the heavy whipping cream, lest it end up a bit tangier than you might have hoped for. 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. 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. ![]() This increases the cheesiness of the end mac ‘n cheese, while also cutting some of the calories out of what you would have eaten. ![]()
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