Piobaire
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- Dec 5, 2006
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Tried Kenji's quick mac and cheese tonight. High walled saute pan, pasta shells barely covered with water, boil until most water gone and shells are soft. Toss in some evaporated milk, squirt of Dijon mustard, cayenne pepper, S&P, and ounces of the shredded, meltable cheese you want. Lower heat immediately, stir until cheese is melted and sauce thickened, enjoy. I baked off a bunch of broccoli and stirred in thinking the florets would soak up the sauce...they did.
Next time I make it I'll butter toast panko crumbs to sprinkle on top.
Next time I make it I'll butter toast panko crumbs to sprinkle on top.