If you do need to refrigerate and then heat it up, make sure to heat up gently over a low heat while stirring to prevent the butter from separating and the cheese sauce from clumping up. The sauce should be eaten immediately or kept at room temperature before serving. If you can't use the whole recipe, only make one serving.Serve over steamed vegetables, fish and meat.If too thick, add a splash of water or cream. If you prefer a thicker sauce, cook for 3-5 more minutes while stirring. Stir until melted and bring to a simmer. Add the grated cheddar cheese (or any hard cheese of choice) and cream cheese. Making the sauce is not difficult, but you do need to keep a few tips in mind to get a creamy, cheesy and smooth sauce. Place the cream and butter into a small sauce pan and gently heat up.2 tbsp water or more cream if you need to thin it down.1/ 2 cup grated cheddar or hard cheese of choice (60 g/ 2.1 oz).Use a whisk to combine the ingredients until the mixture is homogenous (uniform throughout). Start by melting the butter (do not let it brown) and then adding the dry ingredients (flour, salt and garlic powder). What is a roux Its a mixture of fat (usually butter) and flour that is used to create thick sauces. 1/ 4 cup cream cheese or soft goat cheese (60 g/ 2.1 oz) This homemade mac and cheese sauce starts with a roux.1/ 4 cup heavy whipping cream (60 ml/ 2 fl oz).Total carbs 1.4 grams Fiber 0 grams Sugars 0.9 grams Saturated fat 12.7 grams Sodium 149 mg ( 6 % RDA) Magnesium 6 mg ( 2 % RDA) Potassium 41 mg ( 2 % EMR) Ingredients (makes about 1 cup, 4 servings)
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