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![]() ![]() Remove from heat and gradually stir in cheese, until melted and smooth. Let sauce cook for about 2 more minutes, until thickened, whisking constantly.Ĥ. In a small bowl, whisk together the cornstarch and the remaining 1/4 cup milk and then whisk the mixture into the pot. ![]() Bring to a boil and then lower heat to a simmer.ģ. In the same pot, add the evaporated milk, 1/2 cup of the 2% milk, the dry mustard, the garlic powder, and the remaining 1/2 teaspoon of salt. Cook for about 5 minutes, until pasta is cooked and tender, stirring once in a while. Fill a large pot with water and 2 teaspoons salt. Prep Time: About 15-20 minutes IngredientsĨ oz 50% light cheddar cheese, grated (try to get Cabot Light and grate it yourself, don't buy it pre-grated-it won't melt as well)ġ. ![]()
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