In fact, I had a reader tell me that she and her husband chose to race against each other – one making cheese and mac and the other making it out of a box – and it took the same amount of time to them! And as an added bonus the homemade version tastes SO MUCH better (at least in my opinion). To be honest, I can not even eat the boxed stuff because the flavor of the powdered cheese just doesn’t cut it for me like it did in the old days.
Published at Tue, 17 Oct 2017 17:29:39 +0000
I’ve shared a mac and cheese recipe on the blog before, but lately discovered a different approach to make it (below). 1 night I was making Fettuccine Alfredo as a side dish, but I didn’t have any fettuccine on hand so I used macaroni noodles. My younger daughter said “Oh mommy, thank you for making macaroni and cheese.” (one of her favorites), and I said “Well, this isn’t exactly ‘macaroni’ babe.” But that gave me an idea. Instead of starting with a roux (butter and flour) to make macaroni possibly I could alter my Alfredo recipe and use less cream and a lot more cheese for a fresh, creamy version of macaroni and cheese. And voila! Here you have it below…
Source: Natural Foods