![]() The shredded cheese that you can buy at the grocery store has an anti-caking agent added to it. This will cause the sauce to break and become greasy, as well as give the sauce a grainy mouthfeel. Once the Velveeta is completely melted you can stir in the macaroni, seasoning, and cheddar cheese then transfer it to the cast iron skillet. Slowly whisking the Velveeta in the milk will give you the smooth and creamy texture you seek. Make sure to simmer on low, heating the sauce over high heat will cause the cheese to burn on the bottom of the pot. Cubing the Velveeta into one-inch cubes ensures even melting. We could use all sorts of fancy cheeses to make this Mac but at the end of the day, Velveeta has the texture I want in my Mac and Cheese. Making the perfect smoked Mac and Cheese isn’t hard but there are a few tips to keep in mind. The Key to Creamy Delicious Cheese sauce. for 30-45 minutes until hot but not boiling over. Place the skillet in the smoker set at 350 degrees F. Pour the macaroni and cheese mixture into a cast iron skillet and top with the remaining cheddar cheese.Once the cheese has melted turn off the heat and stir in 1 cup of cheddar cheese and the elbow macaroni. ![]() Simmer over low heat until the Velveeta has melted.
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