You’ve Never Had Comfort Food Like This Before!
Have you ever made a creamy cheese sauce for your pasta, only to have it separate into curdled glop and liquid when you bake it? It is enough to make you cry, after you have spent time and money making a lovely sauce.
The trick is to make your roux of butter, flour and milk in the normal way, but then add evaporated milk and a bit of cornstarch. This will stabilize it, making it cohesive and silky smooth. That is the technique used in this amazing recipe.
But that isn’t the only secret hidden away in this quick and easy recipe. There is also a layer right in the middle of this cheesy casserole that I have never seen before in any recipe for macaroni and cheese: a layer of Provolone cheese and sour cream. Can you imagine?
This hidden layer of goodness will melt and ooze into the middle of this dish. When you take that first bite of an already soul-satisfying comfort food, you will be met with a layer of ooey-gooey melting cheese and the unexpected tang of sour cream, wrapping the surrounding pasta in creamy perfection. Makes my taste buds tingle just thinking about it!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: If you find that Provolone cheese is too bland for your taste, try Gouda or Smoked Gouda slices to add an extra dimension of flavor.
Recipe and photo courtesy of Jen at carlsbadcravings.com
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