|
|
tAdd mac and cheese - recipes - various cooking recipes |
|
|
 |
git clone git://src.adamsgaard.dk/recipes (git://src.adamsgaard.dk) |
|
|
 |
Log |
|
|
|
Files |
|
|
|
Refs |
|
|
|
Submodules |
|
|
|
--- |
|
|
|
commit a8e2ff7df747d2042214d1d9b73c040ffa215908 |
|
|
|
parent 042574ee13a7e90d0ea6fe21a45ac21585ec0cc4 |
|
|
|
Author: Scarlett McAllister <no+reply@roygbyte.com> (mailto://) |
|
|
|
Date: Tue, 24 Oct 2023 18:02:03 -0300 |
|
|
|
|
|
|
|
Add mac and cheese |
|
|
|
|
|
|
|
Diffstat: |
|
|
|
A mac_and_cheese.md | 38 +++++++++++++++++++++++++++++++ |
|
|
|
|
|
|
|
1 file changed, 38 insertions(+), 0 deletions(-) |
|
|
|
--- |
|
|
|
diff --git a/mac_and_cheese.md b/mac_and_cheese.md |
|
|
|
t@@ -0,0 +1,38 @@ |
|
|
|
+# Mac and Cheese |
|
|
|
+This mac and cheese recipe can be made easily over a lunch hour or in the evening. It requires few ingredients and very little prep. The foundation of this recipe is a simple roux that comes together with skillful wisking and attention to temperature. Keep your eyes and ears on task and you'll have no trouble making this delicious creamy meal |
|
|
|
+ |
|
|
|
+Makes 4 servings. |
|
|
|
+ |
|
|
|
+## Ingredients |
|
|
|
+- 40g butter |
|
|
|
+- 115g cheese |
|
|
|
+- 3 tablespoons flour |
|
|
|
+- 1 cup cold milk |
|
|
|
+- 4 cups of pasta, prefer shells |
|
|
|
+- 8 cups of water, salted (a couple dashes will do) |
|
|
|
+ |
|
|
|
+## Tools |
|
|
|
+- Whisk |
|
|
|
+- Kitchen scale |
|
|
|
+- Large pot |
|
|
|
+- Medium pot |
|
|
|
+ |
|
|
|
+## Directions |
|
|
|
+This recipe is most quickly made with the cheese mixture and pasta cooked in parallel. If it's your first time making a roux (which forms the base of our cheese sauce), make each part in series. |
|
|
|
+### Cheese Mixture |
|
|
|
+1. Prepare your ingredients: shred the cheese, measure out the butter and milk, have the flour handy. |
|
|
|
+2. Meanwhile, set a medium sized pot on the stove. Turn heat to medium and add the butter. |
|
|
|
+3. Wait for the butter to melt and begin to sizzle (if it appears too hot and steams, turn down the heat!) Then: scatter the flour ontop of the butter. Vigourously whisk the flour into the butter. Mind the heat--if things stick to the bottom of the pan it's too hot. |
|
|
|
+4. Add 1/2 of the milk into the flour and butter mixture. Quickly and vigourously whisk to combine. Let the mixture thicken. If it's slow to do so you can increase the temperature a wee bit. |
|
|
|
+5. Once the milk+butter+flour mixture has the consistency of a thick soup, add the remaining 1/2 of milk. Whisk to combine. Let the mixture thicken. Again, increase the temperature if it's slow to thicken. |
|
|
|
+6. Once the mixture has a drooping consistency turn off the heat. Add the cheese into the mixture and whisk to combine. |
|
|
|
+7. Either cover the mixture, set aside, and proceed to the pasta directions, or pour the sauce onto of your cooked pasta and serve. |
|
|
|
+ |
|
|
|
+### Pasta |
|
|
|
+1. Begin boiling the pasta water: put salted water into a large pot on the stove. Crank the heat. |
|
|
|
+2. Once the water is boiling add the pasta. Stir. Set a timer as per the pasta's directions. |
|
|
|
+3. Once the pasta is at the desired tenderness drain. Return to the pot. |
|
|
|
+4. Either cover and set aside, or pour the finished cheese sauce onto the pasta. |
|
|
|
+ |
|
|
|
+## Contributors |
|
|
|
+- ROYGBYTE |
|