tmac_and_cheese.md: formatting tweaks - recipes - various cooking recipes
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DIR commit 15aa6875e8193e53143f3c0c514d7ceb0cd27ff7
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HTML Author: Anders Damsgaard <anders@adamsgaard.dk>
Date: Wed, 25 Oct 2023 20:56:29 +0200
mac_and_cheese.md: formatting tweaks
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# Mac and Cheese
-This mac and cheese recipe can be made easily over a lunch hour or in the evening. It requires few ingredients and very little prep. The foundation of this recipe is a simple roux that comes together with skillful wisking and attention to temperature. Keep your eyes and ears on task and you'll have no trouble making this delicious creamy meal
+
+This mac and cheese recipe can be made easily over a lunch hour or
+in the evening. It requires few ingredients and very little prep.
+The foundation of this recipe is a simple roux that comes together
+with skillful wisking and attention to temperature. Keep your eyes
+and ears on task and you'll have no trouble making this delicious
+creamy meal.
Makes 4 servings.
t@@ -18,21 +24,52 @@ Makes 4 servings.
- Medium pot
## Directions
-This recipe is most quickly made with the cheese mixture and pasta cooked in parallel. If it's your first time making a roux (which forms the base of our cheese sauce), make each part in series.
+This recipe is most quickly made with the cheese mixture and pasta
+cooked in parallel. If it's your first time making a roux (which
+forms the base of our cheese sauce), make each part in series.
+
### Cheese Mixture
-1. Prepare your ingredients: shred the cheese, measure out the butter and milk, have the flour handy.
-2. Meanwhile, set a medium sized pot on the stove. Turn heat to medium and add the butter.
-3. Wait for the butter to melt and begin to sizzle (if it appears too hot and steams, turn down the heat!) Then: scatter the flour ontop of the butter. Vigourously whisk the flour into the butter. Mind the heat--if things stick to the bottom of the pan it's too hot.
-4. Add 1/2 of the milk into the flour and butter mixture. Quickly and vigourously whisk to combine. Let the mixture thicken. If it's slow to do so you can increase the temperature a wee bit.
-5. Once the milk+butter+flour mixture has the consistency of a thick soup, add the remaining 1/2 of milk. Whisk to combine. Let the mixture thicken. Again, increase the temperature if it's slow to thicken.
-6. Once the mixture has a drooping consistency turn off the heat. Add the cheese into the mixture and whisk to combine.
-7. Either cover the mixture, set aside, and proceed to the pasta directions, or pour the sauce onto of your cooked pasta and serve.
+
+1. Prepare your ingredients: shred the cheese, measure out the
+butter and milk, have the flour handy.
+
+2. Meanwhile, set a medium sized pot on the stove. Turn heat to
+medium and add the butter.
+
+3. Wait for the butter to melt and begin to sizzle (if it appears
+too hot and steams, turn down the heat!) Then: scatter the flour
+ontop of the butter. Vigourously whisk the flour into the butter.
+Mind the heat--if things stick to the bottom of the pan it's too
+hot.
+
+4. Add 1/2 of the milk into the flour and butter mixture. Quickly
+and vigourously whisk to combine. Let the mixture thicken. If it's
+slow to do so you can increase the temperature a wee bit.
+
+5. Once the milk+butter+flour mixture has the consistency of a thick
+soup, add the remaining 1/2 of milk. Whisk to combine. Let the
+mixture thicken. Again, increase the temperature if it's slow to
+thicken.
+
+6. Once the mixture has a drooping consistency turn off the heat.
+Add the cheese into the mixture and whisk to combine.
+
+7. Either cover the mixture, set aside, and proceed to the pasta
+directions, or pour the sauce onto of your cooked pasta and serve.
### Pasta
-1. Begin boiling the pasta water: put salted water into a large pot on the stove. Crank the heat.
-2. Once the water is boiling add the pasta. Stir. Set a timer as per the pasta's directions.
-3. Once the pasta is at the desired tenderness drain. Return to the pot.
-4. Either cover and set aside, or pour the finished cheese sauce onto the pasta.
+
+1. Begin boiling the pasta water: put salted water into a large pot
+on the stove. Crank the heat.
+
+2. Once the water is boiling add the pasta. Stir. Set a timer as
+per the pasta's directions.
+
+3. Once the pasta is at the desired tenderness drain. Return to the
+pot.
+
+4. Either cover and set aside, or pour the finished cheese sauce
+onto the pasta.
## Contributors
- ROYGBYTE