![]() ![]() ![]() Sprinkle on a thin layer of cheese, then pour the custard over it The liquid should come just to the top of the noodles.Spread everything around as evenly as possible. Stir together, letting the noodles start to melt the cheeses. Immediately after draining them, dump the hot noodles into the baking dish.Beat until totally combined, with no streaks of egg. In a large bowl, whisk together the evaporated milk, cream, sour cream, egg, sugar, and all seasonings except paprika.While the noodles are boiling, prepare your custard. On your stovetop, cook your macaroni in salted water according to the package directions, just past al dente. ![]() Place the butter, velveeta, and half of the shredded cheeses in the prepared dish. Cut your butter and velveeta into small cubes. Grate your cheeses and combine together in a large bowl.Grease your 8×8″ square dish and preheat the oven to 350º.It’s just that sharing can be a bit difficult on this one. You can of course choose to bake these in individual ramekins to avoid any kind of sharing or you can dump the entire mixture into a 2-qt baking dish.Įither works. It’s perfectly cheesy without being too gummy, and the crunchy tops are just to die for before you get into that creamy heaven underneath. It’s simple, it’s quick, and it’s completely made from scratch. This is your classic mac and cheese – there are no surprises here and there’s no fuss at all. So I need to unpack as fast as possible so I can never leave my Chicago house and instead, nest inside with my new electric blanket and the coziest homemade mac and cheese ever. ![]() Except home is filled with 17 unopened boxes filled with my kitchen stuff. I mean, it was 65 degrees when we left LA!īut honestly, it feels like home. It almost feels a bit surreal as we cope with the 22 degree weather. We finally moved to the Midwest after 20 years of living in California. You’ll never want the boxed stuff ever again! Everyone’s favorite classic mac and cheese! Super simple, super easy and super quick. ![]()
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