The three-ingredient mac and cheese offered complexity and nuance, and the boxed variety's flavor and texture fell a little flat. There were drastic differences between the two dishes in terms of appearance and taste. It's like trying to compare apples and oranges. My advice for anyone trying this recipe is to immediately transfer it into a bowl once everything is combined. Unfortunately, the creamy sauce started to coagulate and clump up slightly. The stove was off, but the residual heat continued to cook the dish a little. While prepping the boxed mac and cheese, I left the three-ingredient version in the skillet. Then I added the cheese and kept stirring for an additional two minutes until it melted and formed a uniform, creamy mixture.Īt this point, I think I accidentally messed up the recipe a little bit. Once I brought the water to a boil, I quickly added the evaporated milk and reduced the heat to low. The instructions said to pour the noodles in and add just enough cold water to cover the pasta.Īccording to López-Alt, the minimal amount of water concentrates the starch from the pasta, which helps the cheese form a cohesive sauce. When it was time to put this mac and cheese together, I noticed it called for a skillet rather than a regular pot.
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