The Recipe There's a bit of a problem here because I didn't specifically follow a recipe. I used a simple macaroni recipe to give me measurements for my cheese sauce and a YouTube video where three different chefs of three different levels make macaroni and cheese. I only used this to learn how to salt my water and the idea to put bread crumbs on top. I chose some cheeses that I thought would taste good (cheddar and smoked gouda). This Seems Familiar... I had to make a roux and béchamel sauce again. I can finally redeem myself from a grainy cheese sauce! Nothing new, just butter and flour, then slowly whisk in milk. The only thing that changed was how much cheese I used. I got an arm workout from shredding all 19 ounces of cheese. I barely had a big enough pot for all of that cheese sauce. My cheese sauce redemption was only a wish; I added my cheese too quickly and it was grainy again. My excitement for gooey cheese on top of perfectly cooked pasta got to me and I added huge handfuls to the pot. I may have small hands, but that didn't stop me from shoveling large amounts of cheese into the pot of béchamel sauce. There's not a lot to talk about with cooking pasta. I just followed the instructions on the box and used the YouTube video to figure out how to salt my water. I used an 8 ounce box of macaroni and cheese, which needed half a gallon of water. I ended up putting less than 1/8 cup of salt in there, and my pasta ended up being perfect. I cooked it for the minimum amount of time and strained it, which led to it being tender with a bit of bite. My bread crumbs weren't too difficult either. I toasted the bread crumbs in a pan with some butter, then sprinkled them on top of my macaroni and cheese before getting the bread crumbs extra toasty in the oven. It went well and despite my grainy cheese sauce, still taste delicious and was a hit. The recipe might even come back up at Thanksgiving! The Reviews
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AuthorHi, I'm Laurin Hoke. I've always liked the idea of cooking, and now I have a chance to practice! I hope you'll follow my cooking (or burning) journey! |