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![]() ![]() ![]() Now we usually use a bag of shredded sharp cheddar. The trick is to add the milk slowly, while stirring, to try and avoid clumping. In this recipe we start by combining the butter, oil and flour. A roux is a mixture of fat (usually butter) and flour that she uses to make the base of the sauce. I mean seriously, pasta, cheese, a little milk, a little salt, what’s not to love….except the added pounds! Parmesan mac and cheese is our ‘gourmet’ version of this classic! We like to pretend that we are in a fancy restaurant, and paying $10 for a side dish, but in reality, we found the block of Parmesan on clearance at a local grocery store and used a coupon to get the noodles for nearly free. ![]() Any way you make it from the cheap box stuff that Kraft makes, to the gourmet version that my wife will occasionally treat me with.
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