![]() ![]() To the pot, add the macaroni and toss with the cheesy sauce.Give it a taste and add salt to taste I added about 2 teaspoons of salt. If it’s a bit too thick, you can add a 1/4 cup to 1/2 cup milk. ![]() To a medium saucepan set over medium-low heat, add the butter and flour. Cook the roux, until the butter melts and a paste forms. Whisk in the 2 1/2 cups of milk and bring the sauce to a very slight boil, whisking the entire time, and cook for about 5 to 6 minutes. Turn the heat off and allow the milk mixture to cool for about 3 minutes. Stir in the cheese.Bring a pot of salted water to a boil. Pour in the macaroni and cook until al dente, about 5 to 6 minutes, or as directed per the instructions on the package of pasta.When warm, add the onion slices and cook for 15 to 20 minutes, stirring regularly, until softened and caramelized. In a medium saucepan, add a tablespoon of olive oil.This ratio for mac n’ cheese is also a good base! I use it for all different types of mac n’ cheese! Directions Think fontina or your favorite cheddar or even mozzarella, though I do love the depth added by Gruyere. I used Gruyere in this mac n’ cheese because that’s what’s usually called for in French onion soup, but any meltable cheese would work well. In fact, I’m not sure I can ever eat mac n’ cheese ever again without caramelized onions because it adds such a nice bite to an otherwise super cheesy one-note kind of dish. PKZIP latest version: Zip up files for easier transfer. ![]()
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