To make snoop dogg mac and cheese gather the ingredients which include.
2 tsp of salt, plus more for salting the water
1 lb (455g) elbow macaroni
2 cups of of whole milk
1 cup of heavy cream
4 tbsp of unsalted butter
1/4 cup of all purpose flour
5 cups of shredded extra-sharp cheddar cheese
4 tbsp unsalted butter
1/4 cup of all purpose flour
2/3 cup of sour cream
1 tsp of black pepper
2 tsp of dry mustard
1/2 tsp of nutmeg
2 tsp of worcestershire sauce
1/4 tsp of cayenne pepper
Cook the macaroni in a pot and then mix the ingredients together and place it in an oven safe dish.
Preheat oven to 400F with a rack in the middle position.
Lightly butter a 9x13 baking dish and set aside.
Bring a large pot of heavily salted water to a boil.
Add the macaroni and cook until al dente, about 1 minute less than the package instructions.
Drain and set aside.
In a small saucepan over medium heat, heat the milk and cream, being careful not to boil it.
While the milk heats, in a large skillet over medium heat, melt the butter.
Sprinkle in the flour and whisk constantly for 2 to 3 minutes.
Gradually whisk in the warmed milk.
Cook for 2 minutes, whisking frequently, or until thickened and smooth. (Adjust the heat to keep the milk from boiling)
Gradually add 2 1/2 cups of the shredded cheese, whisking until fully incorporated and smooth.
Add the sour cream and whisk until smooth.
Add the pepper, dry mustard, cayenne, and worcestershire sauce. Season with salt.
Add the cooked macaroni to the cheese sauce and stir until combined.
Spoon the mixture into the prepared baking dish.
Top evenly with the remaining 2 1/2 cups of cheese. Bake for 25 - 30 minutes, or until golden and bubbly.
Serve warm.
The type of cheese that is the best for mac and cheese is sharp cheddar cheese.
Using sharp cheddar cheese in blocks that you grate yourself is the best cheese and best way to make the best mac and cheese.
The cheesiest cheese for mac and cheese is sharp cheddar cheese as it has the strongest flavor.
When making mac and cheese with sharp cheddar you should buy the cheddar cheese in blocks and grate it yourself for the best flavor.
Gouda cheese is also a good cheesiest cheese for mac and cheese.
The 2 cheeses that are best for mac and cheese are Parmesan cheese and sharp cheddar cheese.
These cheeses add a boost of nutty and fruity notes to macaroni and cheese and Parmesan is also an ideal cheese for grating on top of macaroni and cheese before you bake it to add the golden color.
Mac and cheese tastes better with cream cheese, liquid cheddar cheese, milk and butter.
While you can use powdered cheese sauce for your mac and cheese the mac and cheese will taste much better when using canned liquid cheddar cheese such as Nacho Cheese sauce.
You can also add some bacon bits and or hot sauce or herbs or even some bread crumbs to make the mac and cheese taste better.
After cooking the macaroni you do drain the water from the macaroni and then add and stir in the cheese sauce and milk.
Milk and butter when added to the macaroni helps to make the macaroni and cheese taste better and more creamy.
People put flour in mac and cheese to help thicken the mac and cheese sauce.
You can substitute almond milk, soy milk, sour cream, cream cheese, margarine or butter for for milk in mac and cheese or even pasta.
You can use almond milk instead of milk in pasta.
Any other milk can be used in place of regular milk in pasta.
Instead of cream you can use 1 cup of milk for every lb of pasta to replace cream or heavy cream.
And if you're making creamy pasta, you also need to add butter and all-purpose flour.
Cornstarch and flour thickens pasta sauce.
You can add a bit of cornstarch or flour to the pasta sauce and it will thicken it up.
You can also use some cornstarch or flour to thicken your pasta sauce.
Simply stir in a small amount of cornstarch or flour until the pasta sauce is thickened.
Pasta water does help to thicken the pasta sauce.
So when you drain the water from the pasta you should leave at least a half cup of water in the pasta and then add your pasta sauce to the pasta.
The pasta water is starchy and salty which helps to act like a glue for the pasta sauce so that it sticks to the pasta much better.
Cooking pasta in the sauce is not recommended as it makes the sauce get absorbed more into the pasta.
You should cook the pasta first, then drain the pasta and add the pasta sauce while the pasta is still warm or hot which makes the pasta sauce stick to the pasta much better.
Jarred Pasta sauce is already cooked and ready to eat.
All you have to do is pour the Jarred Pasta Sauce onto the Pasta when ready and it's good to go.
Although I do like to heat the Jarred Pasta Sauce up first and then add the heated pasta sauce to the pasta.
But you don't need to cook the Jarred Pasta Sauce because it's ready to serve and eat.
When adding pasta sauce to the pasta it's best to pour the warm pasta sauce onto the pasta while the pasta is still hot.
And toss the pasta around in the sauce in the pan to mix the pasta sauce in with the pasta.
You don't want to cook the pasta in a cold pasta sauce as it can absorb too much of the pasta sauce and make it come out bad.