This baking bit is especially nice for partially boiled gluten-free pasta, but is easily skipped if you fully cook standard flour macaroni or shells. I go all out (thank goodness for dishwashers) and use one for the pasta, one for the sauce and a baking dish to finish it off. ![]() The whole dish is really quite easy, and can even be a one-pot wonder if you can wait for the pasta to finish and reuse the pot. I used to think cheese sauces were terrifying, but this method skips making a roux with butter and flour, and is nearly fail proof. But between a gluten-free husband and processed-food hating children, I’ve found myself making mac-n-cheese from scratch many times. I know there are a lot of families out there that rely heavily on the cupboard staple that is pasta and powdered cheese mix, and I’m not judging. ![]() My kids were born in Surrey, and they never learned about Kraft macaroni and cheese.
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