NOTE: I buy and shred my cheese for this because I think it makes for a creamier sauce. Place into your hot oven and bake for 10 to 12 minutes, or until bubbly and the top has achieved a golden crust. Pour this into your baking dish and top with the crushed cornflakes, followed by the reserved cup of shredded cheese. Add the cheese sauce mix and stir until fully combined. Immediately dump in all the dry ingredients EXCEPT the corn flakes, into the macaroni, and stir well. Once done, strain the macaroni and add it to a large mixing bowl. Mine took less than 6 minutes to reach this stage. Remove from heat and set to the side.ĭump the macaroni into the boiling water and cook through until just “almost” done. Add in four cups of the shredded cheese and stir well until smooth. As soon as the milk is heated, pour it into your butter and flour mixture and whisk until smooth. You want to do this quickly so you end up with a nice smooth consistency, not lumpy and grainy. Once melted, add in the 3 Tablespoons of flour and whisk together quickly. In the separate pot, throw in the butter and melt, watching the heat so it doesn’t burn. You want the milk warm and steamy but not boiling hot. In a Pyrex measuring cup, measure out 2 cups of milk and put in microwave on high. Just before the water starts to boil, begin making your cheese sauce in a separate pot: Spray a 13″ x 9″ baking dish with butter flavored non-stick cooking spray.īring a large pot of water to a boil and add some salt.
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