![]() ![]() Mexican style velveeta jack, bleu cheese, pepper jack (gives it a smoky flavor) gorgonzola cheese, cream cheese,gryuere, pecorino, fontina cheese any you have around, even mozzarella. EXTRA CHEESE to supplement process cheese slices: e.g.NOTE: You can also add the following items optional modifications to your mac and cheese as per your taste:.This simple but pretty gooey and good, boxed macaroni and cheese.Or, if you want a spicier variation on regular macaroni and cheese, you can do the following: At the very last add optional Sri Racha if desired and stir into mac and cheese.You can stop here and adjust salt and pepper as desired and serve.Stir into the sauce until mixed throughout. At very last minute (so garlic doesn't lose its flavor), add optional fresh minced garlic plus also the garlic powder.Parmesan (or whatever other cheese you use) should be sparing yet enough to sharpen the existing process cheese flavor. Don't add too much parmesan and not more milk than absolutely necessary to keep the sauce the right consistency. You may need to add a little more milk if needed to keep it from getting too thick and sticking. Now add the parmesan cheese, stirring it into the mac and cheese.In a large bowl, combine the cottage cheese, sour cream, egg, salt, garlic salt, and pepper. It helps if you have them pre cut into smaller pieces beforehand so the process cheese will melt in faster as you keep stirring constantly over medium heat. Instructions Preheat oven to 350F degrees. Use a little at a time or it will dilute the cheese flavor if you use too much milk. ![]() If your mac and cheese are cooked on too high heat, it will make your dish turn mushy. Remove the lid and stir your dish to check the consistency. Instead, check your dish every 15 minutes or 30 minutes after the first hour is up.
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