It’s just that sharing can be a bit difficult on this one. You can of course choose to bake these in individual ramekins to avoid any kind of sharing or you can dump the entire mixture into a 2-qt baking dish.Įither works. Add flour and cook until golden and smells nutty, about 1 minute. In a medium pot over medium heat, melt butter. It’s perfectly cheesy without being too gummy, and the crunchy tops are just to die for before you get into that creamy heaven underneath. Bring a large pot of salted water to a boil. It’s simple, it’s quick, and it’s completely made from scratch. If you're not concerned about cleanup, feel free to opt for two pots and boil the pasta while. Prepare the ingredients for the cheese sauce while the pasta boils, then drain the pasta and return the pot to the stovetop to make a sauce. This is your classic mac and cheese – there are no surprises here and there’s no fuss at all. Minimize cleanup by using the same pot (medium or large work well here) to cook both the pasta and the sauce. So I need to unpack as fast as possible so I can never leave my Chicago house and instead, nest inside with my new electric blanket and the coziest homemade mac and cheese ever. Except home is filled with 17 unopened boxes filled with my kitchen stuff. Melt the butter in a medium saucepan over medium heat. In a large skillet, stir together 2 cups chicken broth, 2 cups milk or cream, butter, salt and pepper. I mean, it was 65 degrees when we left LA!īut honestly, it feels like home. Preheat to 325 degrees and lightly grease a square baking dish. Boil the pasta for 2 mins less than stated on the pack, then drain. It almost feels a bit surreal as we cope with the 22 degree weather. We finally moved to the Midwest after 20 years of living in California. You’ll never want the boxed stuff ever again!
Everyone’s favorite classic mac and cheese! Super simple, super easy and super quick.
0 kommentar(er)
