Hello Stranger | Login | Create Account
 
 
 
 
 
  SAUCE MAGAZINE
|
Aug 19, 2017
|
Intelligent Content For The Food Fascinated
|
SERVING SAINT LOUIS SINCE 1999
RSS FEEDS
Keep up with one or all of your
favorite Sauce Magazine columns
Make This
Print | Text-size: A | A | A
Make This: Speedy Mac and Cheese
By Dee Ryan | Photo by Julia Calleo
Posted On: 04/01/2017   


There’s a happy medium between the blue box and a fussy bechamel. Thanks to some inspiration from Serious Eats, gourmet mac and cheese just made the weeknight menu. To a medium saucepan, add 1½ cups elbow macaroni and enough water or stock to just cover the pasta, about 2½ cups. Bring to a boil over medium-high heat, stirring frequently until almost all the liquid is absorbed, 6 to 7 minutes. Stir in 1 12-ounce can evaporated milk and bring back to a boil. Stir in 1½ cups grated sharp cheddar and ¼ cup grated Parmesan until completely melted and smooth, about 2 minutes. Serve immediately. – Dee Ryan


Try these additions to
dial up your plain mac:
1. sun-dried tomatoes and basil
2. green chiles
3. chorizo or andouille sausage
4. chunky applesauce and smoked sausage
5. rosemary and balsamic vinegar


Want to comment on this article? Login or sign up on Sauce.

SEARCH SAUCE
Conceived and created by Bent Mind Creative Group, LLC ©1999-2017, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004