Here is an easier recipe : get yo mac and put in water with salt and wait for it to boil, after done boiling remove the excess water and then add milk and then cheese, mix it and then done you have got yourself some creamy mac and cheese :)
You skipped the most crucial step for a tasty dish, the flavours will not develop properly and it will be milky rather than creamy. Cooking the flour into the butter creates a nice toasty roux, adding milk makes this a white sauce which can be used in many dishes and adapted further for things like mac n cheese by adding cheese :)
@@UserUser-ww2njit’s a forgiving enough dish that it’s fine to eyeball. Though most online recipes for stovetop Mac and cheese will give you a good idea to work from.
So before doing this i realized i was all most out of cheese so it wouldn't be so cheesey and still proceeded to do it but i put too much flour then i said ok I'll just add the milk to make it little bit runny because it was too thick so i add the milk it smelled so good but after pouring it i realized it just drying up and too thick and i wasted the butter and flower for no reason and the macaroni
Ingredients 4 Tablespoons butter 3 Tablespoons flour 2 cups milk (low-fat is OK) ½ teaspoon smoked paprika ½ teaspoon garlic powder 1 teaspoon hot sauce (optional) 1 teaspoon yellow mustard, or ½ teaspoon mustard powder ground black pepper, to taste salt, to taste 2¼ cups water ½ pound elbow macaroni, uncooked 2 cups (½ pound) shredded cheddar cheese ¾ cup (3 ounces) shredded mozzarella cheese Directions Melt the butter in a large saucepan over medium heat. Add the flour and cook for 1 minute, stirring frequently, until the flour is lightly cooked. Whisk about half of the milk into the flour mixture (it will become a thick roux very quickly.) Add the remaining milk and whisk until it’s smooth. Add the smoked paprika, garlic powder, hot sauce (if using) and yellow mustard or mustard powder, pepper, and salt, and stir to combine. Add the elbow macaroni and stir occasionally until the mixture comes to a simmer. Cook the pasta at a simmer, stirring often, for 8-11 minutes or until the sauce thickens and the macaroni is just cooked (al dente). The sauce will still be somewhat thin at this stage. Turn off the heat and stir in the cheddar and mozzarella cheeses. The sauce will thicken considerably at this point. Taste and adjust the seasoning with salt and pepper to taste.
@@mahsa.19 yes based on a serving size of most noodles 2 oz uncooked pasta is a recommended serving size but if you have big pasta enjoyers it goes in the realm of 2-4 hope yhat helps 😀
High heat: If you add milk to the hot pasta or sauce at too high a temperature, it can cause the proteins in the milk to denature and coagulate, leading to curdling and separation. If your cheese sauce or pasta dish contains acidic ingredients like lemon juice or certain types of cheese (e.g., goat cheese), they can destabilize the proteins in the milk and cause it to curdle. Slowly incorporate the milk into your cheese sauce while stirring continuously. This gradual addition helps to maintain the stability of the sauce. Some cheeses melt better and are less likely to cause separation. Cheddar, mozzarella, and Gruyère are good choices for mac and cheese. Once the cheese is fully melted and the sauce is smooth, remove it from the heat to prevent overcooking and curdling. I hope this helps. But I am sure you've already figured it out. I'm going to make some Mac & Cheese now.
This recepie does not work at all,the pasta isnt cooked, there is barely any cheese, to any of you seeing this do not cook this recepie, they are just trying to waste your ingredients!
