We've found it that way in vintage cookbooks as well. The classic America version of macaroni and cheese contained Velvetta, but I've made it with just 100% cheddar cheese and love it. Mix the sauce with the macaroni and bake for about 30 minutes, until bubbly and lightly browned.Ĭould you suggest some natural substitute for Velveeta cheese? When the sauce thickens, stir in the cheddar and Velveeta until melted. Stir in the milk and bring to a boil, stirring to prevent lumps. Stir in the flour and dry mustard to form a smooth paste. To make the cheese sauce, melt the butter over medium heat in a medium saucepan. Add the macaroni and cook until al dente. Bring a large pot of salted water to a boil. In this one type, macaroni is baked in a béchamel, or white sauce, to which cheese is added.Ģ tablespoons all-purpose unbleached flourġ/2 pound Velveeta cheese, cut into cubesġ. There are basically two types of macaroni and cheese recipes. The recipe has maintained its original integrity, but it seemed a bit more dry than mom's after it sat for a few minutes, so I reduce the flour by 2 tablespoons. Here's the classic that we're using in the book. The best part is what I call the "crackle" - that crunchy browned cheese that borders the pan. Oh, yes, we ate a bunch too! When I was a kid my mom could barely get the pan in the oven before I ate a several spoonfulls of my favorite meal. We had friends over this weekend and grilled some veggies and tested the Baked Macaroni and Cheese for the kids.
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