cookin~
Have some pictures and recipes.
We did an experimental cooking thing for a couple days-we each found a recipe on the internet that we liked, adjusted it to suit our needs, and did it up.
So here's pictures and instructions and stuff.
Kyle's offering: Chicken with sauteed onions, garlic, bacon, spices and cheese.
( Under here )
We did an experimental cooking thing for a couple days-we each found a recipe on the internet that we liked, adjusted it to suit our needs, and did it up.
So here's pictures and instructions and stuff.
Kyle's offering: Chicken with sauteed onions, garlic, bacon, spices and cheese.
( Under here )
This is....sort of tricky.
Melt butter in a saucepan and add flour SLOWLY as to sort of soak up the butter. Stir a lot. Slowly, but obsessively.
When you think you have enough of the roux (I think this is how it is spelled, sounds like "roo"), slowly add milk so neither the butter nor the flour clumps.
While the milk & roux get approach a boil, shred cheese. Some people like pure cheddar, like me. Others like Velveeta. Use what you enjoy.
Also, get the noodles you prefer and get a pot of water boiling. The box will tell you how much water and how much noodles. Some people like elbows, some like ziti, others like the SQUIGGLZY kind. Others like bows or shells. Whatever.
Add the shredded cheese to the milk & roux. Stir until it gets thick. Make sure it does not clump on the bottom.
Boil the noodles. At this time the cheese should have melted and become a sauce. Drain the noodles and put into a bowl, or if you are planning on baking the mac & cheese, use a baking dish.
If you bake the macaroni & cheese, shred cheese on top, and bake at...I dunno. *shrugs* Whatever doesn't instantly incinerate all your hard work. Keep an eye on it so you can see it get brown on top.
~~I pray I didn't miss anything.
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