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Hi, I'm Elvis Hillard and I'm here on behalf of Expert Village. Today we're going to be
making an Italian-style macaroni and cheese. Like I said before, you've got that cheese
lying on top of it and you want it to start melting down. We've got the pasta water in
there so the pasta's not sticking on the bottom; we've got the cheese on top; so, that's basically
what you want, right there. It's starting to melt so you can stick it back on that heat
and start folding it over. This water, this pasta water that's in there will evaporate,
so don't even worry about that; you just let it cook up. You can add more cheese to it
if you don't feel like it's enough. I put a cup and a half in here but you could add
more. You could add some fresh parmesan, all that kind of stuff; maybe I'll do that. Just
keep on stirring it around.