In other circumstances, I proooobably would've opted for whole milk, but for this experiment, I didn't break any "rules. Continue to whisk for around 4-6 minutes, or until things begin to thicken. Step 2: Whisk in Milk slowly add milk to the roux, whisking constantly so it doesn’t burn. Other than slightly undercooking the macaroni, I followed the directions on the boxes to a T - most varieties requiring a 1/4 cup of 2% milk and 2 tablespoons of unsalted butter. Step 1: Make Roux by this point, you already know the ins and outs of a roux and how to make it (re: above), so we’re going to skip to step 2.This way, none of the varieties I tasted were overly wet or dry, and the ratio of noodles to sauce for each felt completely consistent. For any varieties that soaked up too much sauce while they sat, my partner quickly re-heated them with a splash of milk until they reached a uniformly saucy consistency.And having a little mac and cheese with kids won't be a diet breaker, either. On top of that, Kraft Mac & Cheese is a great source of calcium and iron, with 10 percent of your recommended daily value of each in a serving. Most brands' noodles were just shy of al dente after five minutes, and I gotta say, all the macaroni I tasted was cooked to perfection. One box of Kraft Mac & Cheese contains about three servings, and each serving contains a whopping nine grams of protein. In order to prevent soggy, overcooked macaroni (since several sat in their respective cheese sauces for 30–40 minutes), I purposely undercooked the noodles.For those of you with inquiring minds, here are some answers to the questions you probably have:
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