Deluxe mac & cheese: Generously butter both sides of a slice of white bread and use a serrated knife to slice it into 1-inch cubes.Short rib mac & cheese : Use the meat from 1 or 2 leftover braised short ribs and stir them into your mac and cheese.Transfer sausage slices to a paper towel-lined plate, and blot gently before stirring into your prepared macaroni and cheese. Sausage mac & cheese: 1/2 cup sliced smoked sausage browned in a skillet over medium-high heat.(I do not approve of or endorse this upgrade, but everyone I know insists it’s delicious. 😉 ) Hot dog & ketchup: 1/2 cooked hot dog + ketchup.Want to up your mac and cheese game? Try these upgrades: And if you are feeling extra hungry or want to make it for two or more, the recipe sizes up with just a slightly longer cooking time (see doubling notes). In under 20 minutes, you’ll have rich cheesy mac and cheese for one, portion-controlled and so good you could cry. Add salt and pepper to taste along with a bit of cayenne and nutmeg if you’d like and then pour the sauce over the drained pasta and done!.Whisk in milk until the sauce thickens and then add cheese. In a small pot, boil some pasta, and while that cooks, in a separate pot, stir together a little butter and flour.
#Make a cheese sauce for mac and cheese how to
How to Make Single-serve Macaroni and Cheese The higher fat the milk, the richer and creamier your sauce will be. Milk: You can use any percentage milk you have on hand.You can also try mixing in other melty cheeses like Pecorino Romano (my favorite!!), gouda, or gruyere. Shredded sharp cheddar cheese: Any cheddar cheese will work fine, but I prefer sharp cheddar because of the stronger flavor it gives the sauce.Salted butter: I call for salted butter here, but if using unsalted, simply add a generous pinch of salt and then adjust salt to taste when making the sauce.This recipe calls for 2.5 ounces of pasta, which is 1/2 cup of macaroni, but different pasta shapes have different volume measurements, so if you don’t have a scale to measure your pasta, use a pasta weight to volume table like this one to make sure you’re using the correct amount. Just pay attention to how you measure your pasta. Conchiglie, farfalle, and even larger tube pastas like penne or rigatoni will all work fine. Macaroni or pasta of choice: You can use traditional macaroni pasta if you have it or whatever pasta shapes you have on hand.It takes exactly the same amount of time, and if you keep a basic stocked kitchen, cheese and any sort of pasta in your house, YOU HAVE THE INGREDIENTS TO MAKE THIS. I grew up in a boxed mac and cheese household, and just like when I learned how to make homemade mashed potatoes, when I discovered how easy homemade macaroni and cheese was to make, I had no idea why we hadn’t just been making it from scratch all along. (Seriously, have you ever tried to reheat leftover boxed mac and cheese? It’s not pretty and neither is food waste!) This homemade macaroni and cheese is just as quick as the kind that comes out of a box, is one thousand times more delicious, and won’t leave you with a mass of gross congealed leftovers. Is it lunchtime? Is it dinner time? Are you starving? Do you need a mac and cheese fix? Yes? Well, I’ve got just the thing for you: mac and cheese for one. Be sure to shred reduced-fat cheese very finely, and allow it to melt over very low heat while stirring constantly.A quick recipe for mac and cheese for one. Reduced fat cheese will take longer to melt and will not have the same velvety consistency in the sauce. Reduced-fat cheeses melt differently than regular full-fat cheeses.Simply sprinkle some lemon juice over the shredded cheese before heating it. This is why most cheese fondue recipes have a base of white wine. Adding an acidic ingredient such as wine or lemon juice will help prevent the cheese from becoming stringy.If using all-purpose flour, add it to the mixture before the cheese it needs to be cooked for a few minutes to remove the starchy taste. Starch (such as all-purpose flour, cornstarch, or potato flour) will keep the cheese from curdling.Allow the shredded cheese to come to room temperature before adding it to a hot mixture.Often, you can remove the pan from the burner the residual heat will melt the cheese. When making soup, sauce, or fondue, add the cheese last then heat it only as long as it takes to melt. The colder the cheese is, the easier it will be to cut. Shred, crumble, or finely dice the cheese before heating to ensure quick, smooth melting.
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