From 22cf838bc0e7cbe540189dc559548a3ca6267677 Mon Sep 17 00:00:00 2001 From: Emily Date: Tue, 9 Jun 2020 00:06:53 +0000 Subject: [PATCH] uploaded the recipe --- README.md | 30 ++++++++++++++++++++++++++++-- 1 file changed, 28 insertions(+), 2 deletions(-) diff --git a/README.md b/README.md index f154a17..d016a8b 100644 --- a/README.md +++ b/README.md @@ -1,2 +1,28 @@ -# mac_and_cheese -Emily's epic mac and cheese recipe +## ☆ Emily’s epic mac and cheese ☆ +### Notes: +- This recipe uses a pressure cooker, I don’t know how you would cook it without one +- All measurements are Australian metric, you will need to convert them to British or American or whatever you use +- If you can, buy the cheese in blocks and shred it yourself, pre-shredded cheese has chemicals in it that stop it from sticking together which also make it not melt together properly +- For the milk, start off with ½ a cup and slowly go up to 1 cup until you reach the desired consistency of the sauce + +### Ingredients: +- 450g macaroni +- 1L chicken stock +- 30g butter +- 1 teaspoon hot pepper sauce +- 1 teaspoon garlic powder +- ½ teaspoon pepper +- ½ teaspoon salt +- 450g shredded cheddar cheese +- 250g shredded mozzarella cheese +- 125g shredded parmesan cheese +- ½ to 1 cup of milk +- Fresh parsley +- ~~The optional special ingredient uwu~~ + +### Instructions: +- Put the macaroni, chicken stock, butter, hot sauce, garlic powder, salt and pepper in the pressure cooker +- Close the lid and set to seal. Cook on manual, high pressure for 5 minutes, then release the pressure +- Add ½ a cup of milk and add the cheese gradually in 3 to 4 handfuls, stirring in between each addition until smooth. If the sauce is too thick for your liking, slowly add up to another ½ a cup of milk until the sauce is the consistency you like +- Top with parsley and serve ^w^ +