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The Watercooler
cooking question
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<blockquote data-quote="AllStressedOut" data-source="post: 55788" data-attributes="member: 3837"><p>I'm not sure. Corn starch wouldn't be what I would recommend though. I've known people to ruin mac & cheese with that ingredient. </p><p></p><p>I read your instructions on the sauce, but I'm confused. Do you add the milk to the macaroni first or do you start a rue with milk/flour and mix in velveeta, then add to your macaroni?</p><p></p><p>I've always used equal parts milk/flour to start a rue, then added whatever else goes in the sauce/stew.</p><p></p><p>Besides doing equal parts before adding in macaroni...have you put a thermometer in your oven to be sure the temp is right? Sometimes ovens can start not heating properly and it can ruin anything you cook in it.</p><p></p><p>Didn't velveeta change its flavor recipe recently? Like new and improved or something? I wonder if that can cause it to not be as thick as usual?</p><p></p><p>I like your recipe though, I've been wanting to try a baked macaroni recipe with cheddar in it, but I love the smoothness of the velveeta. Best of both worlds.</p></blockquote><p></p>
[QUOTE="AllStressedOut, post: 55788, member: 3837"] I'm not sure. Corn starch wouldn't be what I would recommend though. I've known people to ruin mac & cheese with that ingredient. I read your instructions on the sauce, but I'm confused. Do you add the milk to the macaroni first or do you start a rue with milk/flour and mix in velveeta, then add to your macaroni? I've always used equal parts milk/flour to start a rue, then added whatever else goes in the sauce/stew. Besides doing equal parts before adding in macaroni...have you put a thermometer in your oven to be sure the temp is right? Sometimes ovens can start not heating properly and it can ruin anything you cook in it. Didn't velveeta change its flavor recipe recently? Like new and improved or something? I wonder if that can cause it to not be as thick as usual? I like your recipe though, I've been wanting to try a baked macaroni recipe with cheddar in it, but I love the smoothness of the velveeta. Best of both worlds. [/QUOTE]
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