Ingredients
1 tbsp Butter
1 tbsp All purpose flour
1 can 12 ounce of evaporated milk
1/4 cup Diced cheese, such as velveeta.
1 pinch Cayenne pepper
Method
Sources
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Recipe1M+
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Firm brittle gel — works with calcium and milk proteins
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Firm brittle gel — works with calcium and milk proteins
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
Four cheese knives — soft, hard, crumbly, spreading for cheese boards
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bring pot of salted water to a boil; add the pasta and cook until al dente. reserve 1 cup of cooking water and then drain the pasta. meanwhile, melt the butter in a saucepan over medium heat, whisk in the flour, mustard powder and cayenne and cook, whisking 1 minute. whisk in the evaporated milk and simmer, stirring occasionally, until slightly thick, about 5 minutes. stir in the cheeses, then the pasta and just enough of the cooking water to make a thick sauce. season with black pepper. add bread crumbs to the top and bake at 350f for about 10/15 minutes.