Ingredients 1/2 pound (8 oz.) ground beef 3/4 c. water 1 package (1.25 ounces) taco…
I love the sound of mac ‘n’ cheese. There’s nothing like the sweet sound of suctioning noodles as you mix them with the cheesy sauce. Of course, the taste is even better. It brings me back to my childhood when mac ‘n’ cheese gooey goodness was a way of life.
The consistency of this sauce is enhanced by a roux, a mixture of fat and flour that is cooked over low heat until it is bubbling and the raw starchy taste has cooked out. Roux is used to thicken soups, stews and sauces.
If you want to make this ahead of serving it, unbaked macaroni and cheese can be refrigerated up to two days in advance until ready to bake.
Move over, name-brand cupcakes found in a little plastic bag. These are homemade, have half the fat and are still crème-filled delicious! For a vegan version, replace the all-purpose flour with gluten-free all-purpose flour plus three-quarters teaspoon of xanthan gum and use dairy-free semisweet chocolate chips.
Want to make these in advance? The chocolate cupcakes can be filled with crème frosting and frozen for up to two weeks. Thaw cupcakes and apply chocolate ganache topping, and swirl design before serving. Any leftover crème frosting can also be stored in the refrigerator for up to two weeks.