Take a quick taste, and add salt and pepper to suit your personal taste, if desired. Pour the hot cheese sauce over the top, then stir well to fully combine the ingredients. ![]() Place the hot noodles in a large mixing bowl. When the macaroni has finished cooking, drain the water, but do not rinse the noodles. Preparing The Macaroni And Cheese For The Smoker Grill TIP #2: If you are a real cheese lover, you can substitute a full pound of Velveeta or American cheese in the sauce (instead of the 12 ounces called for in the recipe). That will also make a nice, creamy sauce. TIP#1: I’ve also made this sauce using 1 cup of shredded mozzarella and 1/2 cup of sharp cheddar. If you feel the sauce is too thick once done, simply add a small amount of milk to thin it out just a little bit. Stir the Velveeta cheese OR American cheese chunks into the hot sauce in the saucepan. Slowly whisk in the milk, and continue to mix until the sauce is slightly thickened and smooth. 2 minutes, whisking constantly, to ensure the butter does not brown. Gradually whisk in the all purpose flour and dry mustard powder, being sure to whisk constantly. To make the cheese sauce, melt butter in a medium saucepan on medium-low heat. This will give you time to cook and drain the macaroni before adding the hot, completed cheese sauce. TIP: While making the cheese sauce, cook the macaroni pasta in another saucepan, but cook it for 2 MINUTES LESS than the package instructions say.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |