I made this macaroni recipe last night. It taste good but the texture is not creamy at all and the recipe could use more cheese any suggestions?
Yield: Makes 2 to 3 main-dish or 4 to 6 side-dish servings
Ingredients
1 (8-oz.) package elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground red pepper
1 (8-oz.) block sharp Cheddar cheese, shredded and divided
Preparation
1. Prepare pasta according to package directions. Keep warm.
2. Melt butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt, black and red pepper, 1 cup shredded cheese, and cooked pasta.
3. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining 1 cup cheese.
4. Bake at 400° for 20 minutes or until bubbly. Let stand 10 minutes before serving.
Note: For testing purposes only, we used Kraft Sharp Cheddar Cheese. To lighten, 2% reduced-fat milk and reduced-fat cheese may be substituted.
One-Pot Macaroni and Cheese: Prepare recipe as directed, stirring all grated Cheddar cheese into thickened milk mixture until melted. Add cooked pasta, and serve immediately. Prep: 10 min., Cook: 7 min.
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I am cheese. I am loved by all. I go great with everything. Other foods hate me because I take all the glory. Like Nachos..Their just jealous cause no one eats them unless Im there. Shit..I even ruined broccili's rep. Broccili kept talkin shit so I was like. " You know what?, I think I might melt myself on some Broccilli. See how those humans enjoy that green [sexual slur censored] now." Shit...Now,People dont even touch him, unless Im all over that shit! Ahhh..Its not easy, being cheesy.. Peace. Cheese Out.
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Yield: Makes 2 to 3 main-dish or 4 to 6 side-dish servings
Ingredients
1 (8-oz.) package elbow macaroni
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground red pepper
1 (8-oz.) block sharp Cheddar cheese, shredded and divided
Preparation
1. Prepare pasta according to package directions. Keep warm.
2. Melt butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whisking constantly, 5 minutes or until thickened. Remove from heat. Stir in salt, black and red pepper, 1 cup shredded cheese, and cooked pasta.
3. Spoon pasta mixture into a lightly greased 2-qt. baking dish; top with remaining 1 cup cheese.
4. Bake at 400° for 20 minutes or until bubbly. Let stand 10 minutes before serving.
Note: For testing purposes only, we used Kraft Sharp Cheddar Cheese. To lighten, 2% reduced-fat milk and reduced-fat cheese may be substituted.
One-Pot Macaroni and Cheese: Prepare recipe as directed, stirring all grated Cheddar cheese into thickened milk mixture until melted. Add cooked pasta, and serve immediately. Prep: 10 min., Cook: 7 min.