▢8 oz elbow macaroni uncooked
Cheese Sauce:
▢2 TBS butter
▢2 TBS all-purpose flour
▢½ tsp sea salt
▢¼ tsp garlic powder (optional but recommended)
▢1 cup milk 
▢¼ cup soured cream or Greek yogurt
▢2 cups shredded cheddar 
Cook elbow macaroni consistent with package instructions. make certain to feature ¼ tsp salt to the water wont to boil the noodles. Drain, and put aside .
Make the cheese sauce:
Mix flour, sea salt, and garlic powder together during a small bowl. Set aside.
In a medium saucepan over medium heat, melt the butter.
Add flour mixture and whisk to mix .
Cook for 1 minute until mixture is slightly brown.
Add 1 cup milk and whisk until the mixture is smooth.
Add soured cream (or Greek yogurt) and whisk until smooth.
Cook on medium-high heat until the mixture is thickened (about 3-5 minutes). don't let it boil.
Once mixture is thick (sticks to the rear of the spatula), reduce heat to low and add cheese. Whisk until cheese is melted and mixture is smooth. Taste and add more salt/seasoning if desired.
Add cooked pasta to the pot of white sauce and stir until the sauce is evenly distributed.
Let the mac and cheese cool for 3-5 minutes or until the white sauce has thickened a touch bit and sticks to the noodles. Serve warm!

recipe source : https://joyfoodsunshine.com/



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