Stir gently until curds and whey separate. Remove from heat and add vinegar. Turn heat on to medium and use a candy thermometer to measure temperature. Pour sour milk into a saucepan.Next, add cream cheese and stir until combined. Scrape the bottom of the pot to make sure the cheese doesn't stick to the bottom. Turn the heat off and set your meat sauce aside now its time to make the MornayAdd the sharp cheddar, 1 cup at a time, and whisk until it's melted. Not the stuff in the box! I like it the way my great grandmother made it and taught me to make it.Just as cheese and elbow macaroni are important to this recipe. Rinse the curds and squeeze the water out through the cheesecloth.Andy has been asking for homemade macaroni and cheese for days.We had the Velveeta but I was out of elbow macaroni. I said I would if we had all of the stuff. But Andy asked, this week, why we have it mostly on holidays and if I would make some just for him on a regular day. When the mozzarella is added, the sauce will thicken and get stringy.Creamy and warm macaroni and cheese is a holiday staple in my family.
Stir often to prevent sticking.While the macaroni is cooking cube up the whole block of Velveeta and set aside.When the macaroni is fully cooked turn off the burner. Cook the macaroni until it’s done. Reduce heat to medium high.Pour in the whole bag of pasta. Shake in some salt and a little olive oil.Bring pot of water to a rolling boil on high heat. One bag of pasta 2 lb elbow, spiral, or shells all work greatFill a stock pot most of the way and place on stove. At least every few seconds to prevent the milk from sticking to and burning on the pan.I hope you’ll try it out for your next holiday or regular day. Directv for macPlace the pot back on the stove and immediately begin to stir in the cubes of Velveeta. The more water you pour off the thicker the sauce will be in the end but you have to leave some in the pot. I like to have the water line about half an inch below the top of the macaroni. You want to have water left in the pot with the macaroni. No, you will not strain off all of the water. The longer this sits the thicker the cheese sauce will be.This dish refrigerates well and easily heats back up in the microwave without scorching. Soon all of the cubes will be completely melted.You can serve it now or you can let it sit longer for the sauce to thicken.
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