![]() Oh, but you know that it's good macaroni and cheese when it sounds like this. OK, that seems like it'll loosen things up a bit. OK, so now I'm gonna add in this heavy cream, just a little splash. Also, um, what is this? The cheese sauce mix is going in. So I actually think I have a little in my fridge, let me check. So, from the Instagram submission that I got, it said to add in heavy cream as well. Maybe the milk in this thing will, I don't know, loosen up the powdered cheese a little bit more than water? I don't know, I'm just guessing at this point. So, it said seven to eight minutes, so I will start at seven and just taste them. Remember when I said, "so I'm going to keep an eye out on this," and then it would be really difficult to clean up? This better be worth it, y'all. It looks like it's about to start boiling, so I'm gonna get the noodles ready. OK, so it's not overboiling, and it's been two seconds, so I am going to fix myself a drink. I know going in that milk boils pretty quickly, so I'm going to keep an eye out on this. But, I mean, this milk is 2%, so I guess we're not completely going there. I am not concerned of fat-free right now, so let's kinda just throw caution to the wind. In that little green box, it says "to prepare with less fat." We are in quarantine. Macaroni and cheese, the milk, and some butter. So, for method one, we have just three ingredients, really. It seems very simple, but I feel like it would make the noodles creamier, because the cheese powder is already so grainy, so hopefully boiling it in milk will make it more rich. Right now, I am lucky enough to have milk in my fridge. Instead of using water to boil the noodles, somebody suggested to use milk instead. I posted on my Instagram story, "What is your favorite way of dressing up boxed macaroni and cheese?" Waited 24 hours, and sifted through the responses, which were all great, but one of them piqued my interest. So, for the first method, I turned to my followers on Instagram. Herrine Ro: Boxed macaroni and cheese is delicious as is, but I'm trying three different ways to make it taste even better.
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