This one is a no-roux, evaporated milk one. Think Stouffers, or any BBQ place.
Why it works: It's that creaminess bra, plus it's so easy to make in large batches.
Yield: 4 portions
Time: 1 Hour
Pairing: BBQ, Fried Chicken
References:
Equipment:
Boiling Por
Sauce pan
Ingredients:
1 quart elbow macaroni
2 cups yellow mild cheddar cheese (shredded)
2 cups white American cheese (shredded)
1/4 lb melted unsalted butter
1 teaspoon cayenne pepper
1 teaspoon of white pepper
1 teaspoon of salt
1/2 quart of heavy cream
1 1/2 cup of evaporated milk
1/2 teaspoon parsley flakes dry or fresh
1/2 teaspoon of garlic powder
2 teaspoon of all-purpose flour
Instructions: 1. Bring 3 1/2 quarts of water to a rolling boil and then add pasta to the salt water. Boil for 12-15 minutes until al dente. Drain the pasta saving one cup of pasta water.
2. Return pasta to pot with cheese, milk, heavy cream and butter immediately, on a low fire stirring frequently until cheese is melted.
Add spices, flour, and drizzle in pasta water as needed while stirring. Pan the mac and cheese. We use a steamer but you can place in the oven for 15 mins on 350 degrees.
3. Mac and cheese should be creamy and cheesy. Garnish with a sprig of parsley and enjoy!
Plating Instructions
Tasting Journal
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Tasting Notes:
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