![]() The recipe does not drain the macaroni, but instead uses the remaining cooking liquid as part of the sauce. ![]() ![]() Season to taste with more salt and serve immediately. Reduce heat to low and cook, stirring continuously, until cheese is melted and liquid has reduced to a creamy sauce, about 2 minutes longer. Immediately add evaporated milk and bring to a boil.Continue to cook, stirring, until water has been almost completely absorbed and macaroni is just shy of al dente, about 6 minutes. Add a pinch of salt and bring to a boil over high heat, stirring frequently. Place macaroni in a medium saucepan or skillet and add just enough cold water to cover. ![]()
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