載入中...
ID: 947a35da...
A rich and creamy baked macaroni and cheese that features a secret cheese sauce made with Velveeta and evaporated milk. It is dyed naturally with annatto for a vibrant color and finished with a crispy, golden-brown triple-cheese crust.
等待视频载入...
食谱由 AI 生成，版权归原创作者所有，欢迎订阅原频道支持创作者
Boil macaroni in salted water until soft, then drain and place in a baking pan. → Make a roux with butter and flour, then whisk in evaporated milk and annatto dye. → Melt Velveeta and half of the cheddar into the milk to create a thick cheese sauce. → Pour the sauce over the macaroni, top with remaining cheddar and Monterey Jack. → Bake covered for 10 minutes, then uncovered for 20-30 minutes at 375°F.
Boil macaroni in salted water until soft, then drain and place in a baking pan. → Make a roux with butter and flour, then whisk in evaporated milk and annatto dye. → Melt Velveeta and half of the cheddar into the milk to create a thick cheese sauce. → Pour the sauce over the macaroni, top with remaining cheddar and Monterey Jack. → Bake covered for 10 minutes, then uncovered for 20-30 minutes at 375°F.
A rich and creamy baked macaroni and cheese that features a secret cheese sauce made with Velveeta and evaporated milk. It is dyed naturally with annatto for a vibrant color and finished with a crispy, golden-brown triple-cheese crust.
Bring a large pot of water to a boil. Add salt to the water, then add the elbow macaroni. Do not add oil to the water.
Boil the pasta until it is slightly overcooked (soft), then drain. Transfer the macaroni to a large foil baking pan.
Cut the Velveeta cheese into small cubes for easier melting. Shred the sharp cheddar and Monterey Jack cheese.
In a saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 2 tablespoons of flour to create a roux. Cook for 2 minutes until it reaches a doughy consistency.
Gradually whisk in the evaporated milk. Start with a small amount to create a smooth paste, then add the rest of the two cans. Whisk on high heat until the milk is warm.
Do not add oil or butter to the pasta water; it prevents the sauce from sticking to the macaroni.
Use block cheese and shred it yourself; pre-shredded bagged cheese is coated with starch that affects the sauce texture.
Evaporated milk provides a creamier consistency than regular whole milk.
Annatto is used purely for color and does not affect the flavor of the dish.
Bake on the top shelf of the oven as heat rises, helping the top get extra crispy.
请登录以加入讨论并赚取 XP！
加载评论中...