![]() ![]() Another cool thing about American cheese? You can use it to stabilize your sauce if you want to skip the béchamel. The flavor isn’t much to write home about, so it’s best paired with another cheese (although, in a pinch we’ve been known to slap a few slices on a bowl of noodles and call it a day). ![]() It’s oh-so-silky and because it’s processed, it won’t ever split, so it’s kinda perfect for adding to mac and cheese. Add a layer of the macaroni and cheese at the bottom of the bake dish, then top with a heavy layer of cheese. Combine the remaining shredded sharp cheddar cheese with the shredded mozzarella cheese. ![]() Grab a 9x13 bake dish, and butter or lightly oil it. We know you’re scoffing, but hear us out: If there’s one thing American cheese is good at, it’s melting. Fold the macaroni and cheese sauce until everything is well incorporated. Ingredients 16 ounces uncooked large elbow macaroni, large shells, or cavatappi pasta 6 tablespoons salted butter cup grated yellow onion 2 teaspoons dry. ![]()
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