![]() ![]() Serve hot! To reheat leftovers, you may need to add more liquid and reheat on the stove since the "cheese sauce" tends to congeal thickly when cooled. When the sauce is at the desired consistency, pour in your pasta and coat with the sauce.If the sauce is too thick, add more milk or creamer if it's too thin, add more starch (slowly and sparingly). ![]() If you have any other mac & cheese variations, add those ingredients now. This may take longer than expected-Daiya cheese takes much longer to melt entirely than real cheese. Continue to whisk to blend well on medium heat. For stove-top mac and cheese, move on to the next step. Add the non-dairy creamer and the almond/rice milk. For baked macaroni and cheese, heat the oven to 375 degrees Fahrenheit and butter a 3-quart casserole dish or spray with non-stick cooking spray.Either in a separate pot, or in the same pot (once you remove and drain the pasta), make a roux by melting the margarine and then whisking in the potato/corn/tapioca starch until well blended and you have a thick paste.(I prefer Ancient Quinoa Harvest gluten free pasta-that stuff tastes better than real wheat pasta.). Prepare pasta according to box directions. ![]()
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