Hi This sounds good but I get confused by ounces. How much in cups is 2, 3, etc ounces of the various cheeses? My cheese never froze well but that is probably because I simply froze left over mac and cheese, not just sauce. Any tips on freezing sauce so it comes back perfectly? Thanks
Sent from my iPhone > On Aug 29, 2016, at 9:48 AM, Naima Leigh via Cookinginthedark > <[email protected]> wrote: > > Trader Joes Mac and Cheese > > > > Instructions > > > > 1 oz. (1/4 cup) butter > > > > 2 oz. (a little less than ½ cup) all-purpose flour > > > > 4 oz. good quality white cheddar cheese, grated > > > > 3 oz. good quality Havarti cheese, grated > > > > 2 oz. good quality Gouda cheese, grated > > > > 1 oz. good quality Swiss cheese, grated > > > > 3/4 teaspoon salt > > > > 24 oz. milk (3 cups) whole milk (or 2% for less calories) > > > > White pepper > > > > Nutmeg > > > > 1 lb. De Cecco elbow pasta > > > > Directions > > > > Start by putting a large pot of water on to boil the pasta-make sure to salt > it well. Now, start making the cheese sauce, but if the pasta water comes to > a boil before you add the cheese to the sauce you are making, turn it down. > Melt the butter in a medium size pan over medium heat, then add the flour > and stir well. Continue cooking while stirring for about 3 to 4 minutes, but > do not let it brown. (Cooking the flour well is important because the sauce > will have a raw-flour taste if it isnt cooked long enough.) Have the milk > close by in a jug that is easy to pour from, and add a little drop of milk. > The milk should sizzle and steam immediately, if it doesnt, turn up the > heat a little bit. Once the milk does sizzle, begin adding a little at a > time, and stirring quickly to keep the sauce smooth. The secret to not > having lumps in white sauce is to gradually is to increase the amount of > milk you add each time; if you add to much at once, especially early on, > chances are you will end up with lumpy sauce (which is completely reparable > with an immersion blender)! Start with about 2 tablespoons of milk, then 2 > more, then a little more each time. Once the sauce begins to form, you can > add more milk each time. Just make sure all the milk has been absorbed after > each addition, before adding more. Once the sauce is finished, add salt, > nutmeg and white pepper to taste, and lower the heat. At this point, add the > pasta to the boiling water. Stir well, and stir the white sauce, too, so it > doesnt stick. Now, add the grated cheeses to the white sauce, and stir > until it is melted, adjusting the heat if necessary. Stir constantly or it > will stick. When the pasta is ready (al dente), drain and return to the pot > and stir in the cheese sauce; serve hot. > > > > Note: The following recipe will make enough cheese sauce (about 4 1/2 cups) > for 2 lbs. of pasta. Because the cheese freezes perfectly, its making a > larger batch and freezing half for another time. To make less sauce, halve > the sauce recipe. > > > > > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
