![]() ![]() In a large pot, melt the butter and sprinkle in the flour. Cook the mixture for 5 minutes, whisking constantly. Bring a large pot of water to a boil and cook the pasta according to the package directions. Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. ![]() Pour the egg mixture into the sauce, whisking constantly.Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg.Melt the coconut oil in a high-sided 10-inch saute pan over medium heat. I baked the mac and cheese but here’s the good news. Must use fresh hunk of cheese and grate yourself for sure. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. ![]() It is completely ready to go and if you’d prefer it creamier, you can stop at that point which you’ll see below. The first step is to make the white bean sauce. I began with cannellini beans, but any white bean will do, almond milk and vegan parmesan (or nutritional yeast). Thanks for a wonderful Mac and cheese recipe Looking forward to. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top.
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