1 Year of Service
Check out "America's Test Kitchen's" '
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' recipe. The soft melty cheese and hard tangy cheese are changeable by what you have or want to try out. I've tried Monterey (or Pepper) Jack for soft melty to great effect, and for hard: swiss, manchego, varieties of cheddar, and more. Add Bleu or Gorgonzola cheese when you add the cheddar for some funky tang. Consider coconut cream (Mae Ploy is great) in place of milk if you like coconut milk's sweetness.Note that the recipe is for 1/2 box of noodles: you'll need 1 pound of cheeses (I use more) to make a full box of noodles. Consider using extra water or milk to make the sauce looser, plus if you're using noodles other than elbows (shells for examples) the water absorption changes; if it's too 'tight' I add more water as it cooks. I add a small amount of water when reheating in the microwave to loosen it up again as well.
Note2: You do not use the noodle package's cooking instructions, but the one in the recipe. Adjust and test: you can add liquid as I said above, but taking it out is iffy at best.
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[for legal reasons, this is a joke: there is no lobster here that you do not provide on your own]
, and ive heard great things about samurai champloo. With berserk I havent felt a pit like that in my stomach since I watched the Cyberpunk anime (goated btw, if no one has seen that yet I would strongly recommend even if you didn't like the game, which is goated too, one of my all time faves).
