Step 2: Cook your macarons in 8 10 minutes. Other than slightly undercooking the macaroni, I followed the directions on the boxes to a T - most varieties requiring a 1/4 cup of 2% milk and 2 tablespoons of unsalted butter. 2 cups shredded cheese of any kind (preferably multiple for more flavors) 1 cup butter substitute (any from the list above) After you have prepared the necessary ingredients, follow the steps below: Step 1: Boil water.This way, none of the varieties I tasted were overly wet or dry, and the ratio of noodles to sauce for each felt completely consistent. Ingredients 3 cups (12 ounces) elbow macaroni 4 tablespoons unsalted butter 1 4 cup all-purpose flour 2 cups whole milk, at room temp (I used almond milk).
For any varieties that soaked up too much sauce while they sat, my partner quickly re-heated them with a splash of milk until they reached a uniformly saucy consistency.Most brands' noodles were just shy of al dente after five minutes, and I gotta say, all the macaroni I tasted was cooked to perfection. Use a good melting cheese or combination thereof, like American, cheddar, Jack, Fontina, young Swiss, Gruyere, Muenster, young provolone, and/or young Gouda. Transfer half of the mac and cheese to a baking dish, sprinkle with more shredded cheese. Cook the sauce until it’s nice and thick. In order to prevent soggy, overcooked macaroni (since several sat in their respective cheese sauces for 30–40 minutes), I purposely undercooked the noodles. Make the cheese sauce by combining a fat (butter), and starch (flour), then whisking in the milk products.For those of you with inquiring minds, here are some answers to the questions you probably have:
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