![]() ![]() It’s important to mix the flour with a fat first, and then add the milk in after. I prefer using butter because it’s so flavorful, but you can use olive oil if that’s all you have on hand.įlour: Flour is mixed with the melted butter to create a roux that will thicken the mac n cheese sauce. Either way it will be totally delicious!īutter: Butter is the fat we’re mixing with the fat to make the roux, which is how the sauce is thickened. ![]() Yes! Use the recipe the same way and add all of your ingredients to the slow cooker on low heat until the top layer of cheese is melted.Pasta: I prefer using elbow macaroni pasta for mac and cheese, but you can also use conchiglie (shell pasta) if you like. Yes! You can make this recipe up to two days before and save the baking part before serving! Your sauce will also thicken up over time My Cheese sauce is watery! What should I do?Īdd more or your reserved cheese or continue to allow your cheese to melt while stirring. Broil on high until you have a bubbly golden brown top.
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