Homemade Mac and cheese


Fixings : 

12 oz dry macaroni 

1/4 cup spread 

1/4 cup flour 

1/2 cups milk 

1 cup light cream around 10-12% MF 

1/2 teaspoon dry mustard powder 

1 teaspoon onion powder 

salt and pepper to taste 

1 can consolidated cream of cheddar soup discretionary 10.75oz 

4 cups sharp cheddar separated 

1/2 cup new parmesan cheddar 

Bearings : 

Preheat stove to 425 degrees. 

Cook macaroni as per bundle headings. 

Channel and run under chilly water. 

Liquefy margarine over medium hotness in a huge pot. 

Rush in flour and let cook 2 minutes while blending. 

Gradually rush in cream, milk, mustard powder onion powder, salt and pepper to taste. 

Cook over medium hotness while blending until thickened. 

Eliminate from hotness and mix in parmesan cheddar and 3 cups cheddar until liquefied. 

Add soup if utilizing. 

Throw cheddar sauce and macaroni noodles together. 

Fill a lubed 9×13 dish. 

Top with outstanding cheddar. 

Prepare 18-24 minutes or until effervescent. 

Don't over cook. 

Cool 10-15 minutes prior to serving.


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