Especially this one! Breadcrumbs can be a topper. Again, adding extra sharp cheddar cheese cannot hurt! Bacon and onions are friends to almost all dishes. Once melty, add a cup of milk, then your proprietary homespun cheese mixture to the fun. Melt a stick of butter (Nobody ever said any good Mac n Cheese will be healthy for you…) into your hot noodles. Pinch each of Red Pepper Flakes, Dry Mustard, and Sea Salt.1/8 teaspoon each Black Pepper, Onion and Garlic Powder.Today, use it to create your own magical “KD” style cheesy blend. The original made it big due to its long shelf life of 10 months. Great when invented at the time refrigeration was sparse. Who knew!? Walmart sells the stuff at $11.50 (USD) a pound. There is a way to create that packet of powdery precision at home. Love that stuff! The final accouterments is a green onion scissored into its little circles over the top of the gilded plate of perfect pasta. I prefer to keep it on the moister side, which leads to a velvety virtuousness attributable to that extra sharp cheddar. Continue to add milk (burner should be on the lowest setting possible, not off). ![]() Once you have the KD creamy, slowly add cheese while stirring. I don’t follow the ¼ Cup Milk (Which whole or half and half are the only two usable fluids in this delectable dish), due to the addition of the extra sharp cheddar. Now, slowly add milk while gently stirring. Bury the butter under the noodles until melted. Now, add real, unsalted butter and cut the original recipe down to two tablespoons. Mix all that goodness around until those noodles are coated from the leftover condensation. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |