The way Italians have been making it ever since the dawn of time. This isn’t just a theory of mine, it’s the proper way to make Italian pastas. The reason I make this in one pot is because the starch released from the pasta mixes in with the sauce and emulsifies it, creating a cheese sauce that is silkier and clings better to the pasta than making it the traditional way (i.e. But I swear to you, that’s not the reason why.
It would be easy to assume that I make this in one pot for convenience. Of all the versions of Mac and Cheese I have, this Stovetop Macaroni and Cheese is the one that I use most frequently because the effort vs output is off the richter scale. Butter, flour, pasta, milk, cheese and a few seasonings is all you need to make this epic classic that’s on the table super quick! This stovetop Macaroni and Cheese is a perfect classic – and it just happens to be made in one pot.
A silky, glossy cheese sauce with tender, never mushy macaroni in just 20 minutes!
0 kommentar(er)
