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★★★★★ | Creamiest Mac and Cheese


Remove from heat. Slowly start pouring in the milk, whisking constantly. The mixture will look very thick at first and will thin out as you whisk in the remainder of the milk. Return the pot to the heat and cook the mixture, whisking continuously, another 3-5 minutes or until thickened. The sauce should coat the back of the spoon. If you put a little bit on a spoon and run your finger through it, the line from your finger should remain. Stir in the salt, garlic powder, and ground mustard.
  • Return the remaining sauce to the stove. Over low heat, add the cheeses, stirring to melt. If you're unable to melt in all the cheese, add a bit more milk, a Tablespoon at a time, until the cheese is melted completely. Stir the sauce into the pasta until your desired level of creaminess is reached. I find I use all of the sauce sometimes and sometimes I have a little leftover. Taste and season with salt and pepper if needed or simply serve hot with a sprinkle of parsley.

  • Calories per serving: CALORIES HERE

    Fat per serving: FAT HERE

    Rated 5/5 based on 70.000 customer reviews


    ★★★★★ | Creamiest Mac and Cheese
    ★★★★★ | Creamiest Mac and Cheese

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