Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top. (Do not under-salt!) Pour in the drained, cooked macaroni and stir to combine. Taste the sauce and add more salt and seasoned salt as needed. Step 5 Pour the egg mixture into the sauce, whisking constantly.Step 4 Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. As for the milk, a standard box will require 1/4 cup of milk.Macaroni is the base, but its really all about that creamy, unctuous sauce. You’re looking for the consistency of cream soup. Cook, whisking constantly, until the sauce bubbles and thickens, 7-10 minutes. Gradually add the flour and stir until smooth. Whisk in the mustard, cayenne pepper, and garlic, if using.
Pour in the milk, add the mustard, and whisk until smooth. A big bowl of comforting mac and cheese is one of lifes simple pleasures. In a medium saucepot over medium heat, warm the butter until melted. Cook the mixture for 5 minutes, whisking constantly. Ingredients 400 gram (14 ounce) macaroni 1 packet Cheddar Cheese Sauce 450 millilitre ( pint) milk 25 gram (1 ounce) butter teaspoon Ground Nutmeg 250. Step 3 Melt the butter in a large pot and sprinkle in the flour.The macaroni should be too firm to eat right out of the pot. This stovetop mac and cheese is all about convenience, but if you find yourself with some extra time and a desire for bubbly, baked mac and cheese, you can bake this recipe. Step 1 Cook the macaroni until very firm.
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