![]() Melt the butter, stir in the same amount of flour as the butter and stir, stir, stir with a whisk. If you had trouble with the flour/butter part of it you probably don't know how to make a roux. Also, if a man leaves you because you flopped a dish-men are like streetcars-another one will come along shortly. To those of you who left rotten reviews, "LEARN TO COOK" before you post such nonsense. This is a keeper and I will use it often because it's such a fast meal. Marie, thank you again for another wonderful recipe. Velveeta isn't even classified as real cheese (and I still love it!). Pure mac and cheese heaven! This is a classic recipe and not to be confused with a boxed mix or that made with Velveeta. Removed from the heat, stirred in the cheese until it was melted and creamy, then stirred in the elbows. I left it a bit runny, because the starch from the pasta will cause it to "draw" up. I completely melted the butter, whisked in the flour, whisked in the milk and then kept whisking until it was thickened to my satisfaction. ![]() ![]() Remember, the cheese you select to use will dictate the taste of the dish. I have just now completed it and it is delicious! The only change I made was to use a Mexican style blend cheese, because that's what I had. This recipe was featured the other day and I saved it to try. As far as I'm concerned, they just "hit and run". ![]() PLEASE READ THIS REVIEW!! I get extremely annoyed at those members who post these horrible reviews and then don't even bother to complete their pages.
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