![]() Disgruntled, Menopausal and Getting Older. PT2.I used to make this as a side, and now, serve with a salad and make it the main course. Like I said the Mole Sauce is my favorite ingredient to date. Note: I was out of the topping I normally use in the below pic so I just added a bit more cheese. Add bacon or ham for a meaty version and add peas to that for a one pot meal. (or two) Crush Durkee’s and mix with remaining Parm and sprinkle on top of casseroles.īake about 25-40 minutes until nice and golden and bubbly.įun note. Once pasta is done, drain well and add to cheese mixture. Add rest of cheeses and continue stirring until completely mixed. Once mixture is of desired thickness add ½ cup of the parmesan and blend. The creamy cheesy texture is also slightly distorted to mildly gritty. The problem with this is that no matter how much cheese you put in the sauce, you can still get a mild flour flavor. Add your squirt of mustard and dashes of pepper and salt. Starting the cheese sauce with a roux, or basic white sauce. Melt butter, once melted reduce heat to medium add flour and whisk until a paste appears. I cook for a large crew, so just cut everything in half to reduce the recipe. ½ Cup of Shredded Swiss (if I’m out I’ll use Velvetta) *While you’re making your sauce, go ahead and get a large pot of salted water on to boil* Small squirt of mustard or splash of Worcestershire Sauce or MY fav, a spoonful of Mole sauce.ĭash or two of salt, and dash or two of pepper Add 1 cup shredded cheese to the sauce and stir just until melted. Stir in milk and half and half, slowly, stirring constantly. Seasonings according to what you are using it for. Melt the butter in a medium saucepan over medium heat. Finally, add the cooked macaroni noodles to the cheese sauce and mix until the noodles are covered in cheese sauce. Add mustard powder, hot sauce, and salt and pepper to the cheese sauce. TIP: If really in crunch… I’ve been known to not even bake it and just serve as is. When the roux is thick, remove from heat and add the cheddar and gouda cheese. Okay, back to task for the below you can have it popped in the oven within 20-25 min. (PS I stuck by Great Grandma Obaughs words) Like great grandma’s cranberry salad (Amazing!) She said, “grate the whole orange, peel and all.” Years later I had someone correct me and said it should be just the zest… Its probably not but it works for me and that’s how I do it. To make this roux-inspired vegan cheese sauce, start by melting butter in a saucepan over medium-high heat. So I may post something and you’re going to say…. But after having been asked what one is, thought maybe I’d make a post about it how I know to do it.
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