In the end, even consistently reliable Velveeta wasn’t enough to hold the mac and cheese cupcakes together. What I wanted was a crusty exterior and a gooey center, a texture I thought I could achieve with a heavy cream and cheese mixture that included Velveeta. I’m typically a bechamel mac and cheese girl and I love my Aunt Bronnie’s custardy baked macaroni, but I didn’t want either in this recipe. I knew going into it there could be problems considering I choose a sauce base void of either of the two standard binders: starch (by way of a white-roux-and-milk bechamel sauce) or eggs (via an egg-and-milk custard). The creamy mac and cheese, which I spooned into muffin tins and baked, didn’t set up enough to produce the nifty little single-serving, hand held morsels I was hoping for. But, well, let’s just say the recipe in my head was flawed for this purpose. As I mentioned on Facebook at the end of last week, I had planned to make Crawfish Mac and Cheese Bites for that day’s post. ![]() ![]() Here’s the Finger Food Friday that wasn’t.
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