![]() ![]() Our homemade macaroni and cheese is cooked on the stovetop, with absolutely no baking required. Not only is this recipe more nutritious, it’s also super easy to make! It’s the perfect recipe for beginner cooks or busy families. Evaporated milk mac and cheese has less saturated fat than your typical mac and cheese recipe, making it lighter and more heart-healthy. To get ultra creamy mac and cheese, without using a ton of heavy cream, butter or flour, we use evaporated milk. The best part about this 5-ingredient Mac and Cheese recipe is that it’s a lightened up version of your favourite mac and cheese recipe with the same classic taste. However, it isn’t always the lightest option. Mac and Cheese is one side dish that everybody loves. Bake until the dish bubbles around the edges, about 15 minutes.PIN THE RECIPE 5-Ingredient Mac and Cheese – No Roux Required! Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs.For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.Add the drained macaroni to the cheese sauce and mix thoroughly. Continue to cook, stirring constantly, until the sauce thickens. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan.Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Bring 4 quarts of water to a boil in a large saucepan. ![]() For the macaroni: Preheat the oven to 350 degrees F. ![]()
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