Melting cheese for macaroni and cheese but its too liquidy

#MELTING CHEESE FOR MACARONI AND CHEESE BUT ITS TOO LIQUIDY MAC#

In a small pan and over medium heat melt 3-4 tsp of butter, add 1/4 cup seasoned bread crumbs and 1/4 cup panko bread crumbs. I cover it until itвЂ™s ready to serve & give it another stir It sets up a little bit the longer it sits. Mix thoroughly until everything comes together all nice and melty and gooey and cheesy!!! It should tighten up a little bit, but you still want it to be вЂњliquidyвЂќ Heat through for 3 minutes, constantly stirring. You want to make sure the pasta isnвЂ™t too hot or else you will end up with scrambled eggs. Lower the heat & Slowly pour the egg mixture in and stir quickly. In the same pot the pasta was prepared, melt the butter over mediumВ heatДЄdd pasta back into the pot and toss to coat the pasta with the butter. You donвЂ™t want any water getting back into the pot.

Mix well and set aside until pasta is ready.Дrain the pasta well. In a bowl combine eggs, evaporatedВ milk (and half & half is using), salt, pepper, ground mustard, garlic and optional ingredients. While the pasta is boiling вЂ“ Grate your cheese(s) and set aside It wonвЂ™t look like a lot of pasta, but believe me it will be enough to feed 6 hungry people, easily. This is very important! It imparts a lot of flavor into the pasta, otherwise it will be bland. Be sure you generously salt the water when boiling pasta. IвЂ™m kicking myself for not thinking of that a long time ago!Д«oil pasta in a medium sized pot. So I finally thought it through and figured, why not buy the 5 oz can and just use some half & half, that we always have for coffee, to compensate for the other 1 oz. I would always buy the 12 oz and only use half of the can and I would never get around to using the rest of it, so it would go to waste. *The original recipe called for 6 oz of evaporated milk BUT you can only get it in 5 oz or 12 oz cans. Sharp cheddar, monterey jack, gruyere & fontinaДў oz each for single batch, half of a block for a double batchДЄnd I left out the tobasco sauce and it was SO GOOD!!! SO GOOD!!! I recently made this with these four cheeses: вЂ“ freshly ground black pepper вЂ“ about 1/2 tsp Very easy to double, if you have a houseful of hungry people to feed! ( I use half mild cheddar and half sharp cheddar вЂ“ Gruyere on special occasion)ДЄ few shakes of Tabasco sauce or Texas Pete вЂ“ donвЂ™t worry, itвЂ™s not hot or overpowering, it gives it a little flavor kick вЂ“ IвЂ™ve heard that pepper jack is really good, too!ДЁ oz of dried pasta вЂ“ I like to useВ cavatappiДЎ0 oz block of cheese вЂ“ PLEASE Do Not Use Packaged Shredded Cheese You can change it up and use the cheese(s) your family likes.Д®very time I make it I try a different combination of cheesesД«ut you could certainly just use one type of cheese It doesnвЂ™t very take long to make either.

#MELTING CHEESE FOR MACARONI AND CHEESE BUT ITS TOO LIQUIDY MAC#

They made their way over to the table where they hadД®verything they neededВ to make their mac & cheese their own!!! With the bowls & forks on the counter next to it for them to grab I left the mac & cheese on the stove, covered to keep warm Oh, and the Sweet Heat Meatballs were keeping warm in a crock pot YouвЂ™ll notice the lack of bacon & blue cheese below рџ‰ I didnвЂ™t even have a chance to get a вЂњbeforeвЂќ pictureД«ecause the teenagers took over before I had a chance! We also had bottled ranch dressing, Texas PeteвЂ™s Hot Sauce and Sweet Baby RayвЂ™s barbecue sauce off to the side This is what we had for toppings & mix in items: Just have a variety of toppings & mix in itemsДЄnd your guests can personalize their own mac & cheese! We did this for my daughterвЂ™s 16th Birthday Party! It was a HUGE hit!ДЇor this you definitely need to double the recipe! They get very excited when they hear itвЂ™s part of dinner. This is one side dish that the kids devour. This macaroni and cheese is simply made on the stove top.

Melting cheese for macaroni and cheese but its too liquidy