#Macaroni and cheese roux velveeta how to#
#Macaroni and cheese roux velveeta mod#

Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Stir in enough the flour and continue stirring until the mixture is thick and pasty, but not browned.ДЄdd milk to roux slowly, stirring constantly, then add cream in the same way. Stir in the onion and cook until translucent, about five minutes. In a large saucepan, cooked the chopped bacon over medium heat until it just starts to brown. smoked paprikaД¬ook macaroni until it done but still firm (al dente). It will take longer to finish.ДЁ ounces uncooked elbow macaroni 1 cup wood-smoked, thick sliced bacon, chopped 1/2 large onion, finely chopped 1 1/2 cups shredded smoked Cheddar cheese 1 cup shredded smoked Gruyere 1 cups milk 1 cup heavy cream 2 Tbsp. Prepare the casserole in a disposable aluminum baking dish, and smoke in a barbecue smoker. Add both these things to the macaroni when you add the sauce.ДЄnother option is to smoke it. You can reserve the bacon fat and substitute for part of the butter. Freeze about 6 slices bacon, then dice, fry and drain.

One good option is to add bacon and green onions. Cover with buttered bread crumbs, then garnish with smoked paprika and bake at 400F for 20 minutes, until top is golden brown.ДЇor buttered bread crumbs, pulse 2 slices bread into crumbs in processor (or rub into crumbs, let dry for an hour and rub again). Combine sauce with pasta, and pour into a buttered 13'x9' baking dish. Add cheese by handfuls and simmer until blended. Off heat, whisk in half and half and wine, salt, pepper, garlic, mustard, Tabasco and nutmeg.

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#Macaroni and cheese roux velveeta mod#

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#Macaroni and cheese roux velveeta how to#

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