- Marie Callender’s Frozen Dinner, Vermont White Cheddar Mac & Cheese, 13 Ounce - barcmissnanota.gq
- White Cheddar Bacon Mac and Cheese
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Polysaturated Fat 0. Monosaturated Fat 0. Cholesterol 0. Potassium 0. Total Carbohydrate Fiber 0. Sugar 0. Vitamin A 0.
Vitamin C 0. Calcium 0. Egg salad is a classic favorite! This recipe is very versatile! Make an egg salad sandwich or lettuce wrap. Add a rounded scoop to a chef's salad!sungthemotir.tk
Marie Callender’s Frozen Dinner, Vermont White Cheddar Mac & Cheese, 13 Ounce - barcmissnanota.gq
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This is a recipe for white cheddar mac and cheese, but you can also use regular sharp cheddar as well. I like to use a combination of a sharp cheese mixed with something smooth and melty like mozzarella. This gives it the perfect balance of cheesy and tangy yet smooth and creamy.
White Cheddar Bacon Mac and Cheese
I make this for almost every family get together. To make the cheese sauce, start by making a simple roux. A roux is basically just a fancy word for equal parts butter and flour. This serves as a base and a thickener for our cheese sauce. Melt the butter over low heat, then whisk in the flour. Once your roux is made, slowly pour in the milk, whisking as you go so the sauce stays smooth as it thickens. Let the milk simmer for a minute or two until thickened. We use it on almost everything. It works incredibly well in mac and cheese and even scrambled eggs.
The creole seasoning does add a little spice, so start with a small amount and add more as desired. When I make this for a crowd, I stay on the lighter side in case anyone is sensitive to spice. Taste your cheese sauce at this point and make sure the flavor seems right to you. If you need more salt or anything else, now is the time to add it. Once you are happy with the sauce, pour it over the cooked noodles. Mix well so that all of the noodles are completely coated.
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Transfer everything to a casserole dish. Add slices of Muenster cheese on top until the mac and cheese is covered. Bake until cheese is melted, about 5 to 7 minutes. I also like to broil it for a few minutes to get that perfect bubbling, golden brown cheese on top.
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