![]() It needs something to help it stay creamy, to help suspend it and that thing is quite often a bechamel–milk thickened with a bit of cooked flour and butter. ![]() Real cheese–and not Velveeta or other eerily stable cheese products–really doesn’t like to be melted, cooled and remelted again. Oh, it still tasted awesome but I noticed that the leftovers didn’t reheat well. I was pretty sure I’d died and gone to mac-and-cheese heaven and from rereading all of your comments today, it seems that many of you agreed.īut when I made it for a second time in January, something wasn’t right. There was no bechamel and you didn’t even have to preboil the pasta. ![]() You see, I gave you a recipe last year for something that was honest-to-goodness-ly the easiest macaroni-and-cheese recipe ever invented. I promised you this and I had to make it right. We’re just weeks from bathing suit season and this here is no friend to lycra.īut I had to.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |