I am the Ina Garten of janky videoconference cooking.
The latest use case for this mac: I committed to a reprisal of my mac and cheese contribution from last year’s office Thanksgiving, which originally gained infamy after being made in an Instant Pot at my desk, not realizing the ramifications of having to execute it entirely on Zoom lit with only the glow of my SAD lamp.
Didn’t go grocery shopping when you had the chance and now paying the hard price as you stare down a fridge full of old half-used bags of cheese and no dairy? Came home from a weeklong business trip at 8pm to find out your favorite pho delivery place ran out of soup for the day? Hosted a Christmas party and need to kick people out of your house but want to give them a snack they can carry home in a solo cup? This is your mac! This is a no judge zone.īut then there are the Other Needs. Feeling fancy by yourself on a Friday? Truffle gruyere mac. Add macaroni and stir until thoroughly coated. Reduce heat to low cook, stirring constantly, until sauce is thickened, about 5 minutes. People coming over? Traditional baked mac. Gradually whisk in evaporated milk, salt, black pepper, paprika and nutmeg. Didn’t eat enough vegetables this week? Cauliflower mac. Simmer on medium heat until the cheese is melted and you have a luxurious cheese sauce. Don’t forget to save some of the cheddar cheese for the top. Add the different kinds of cheese, except the Parmesan. Which one I pick depends on which one I need. Make the cheese sauce by first heating the evaporated milk and the heavy cream. Reduce heat to medium-high cook 6 minutes, stirring frequently. I have an entire collection of mac and cheese recipes. 1 can (12 oz) evaporated milk 1 lb uncooked elbow macaroni 2 cups shredded sharp Cheddar cheese (8 oz) Steps Hide Images 1 In 5-quart nonstick Dutch oven, heat evaporated milk, 4 cups hot water, macaroni and salt to taste to boiling over high heat.