Worksheets3-Ingredient Stovetop Mac and Cheese
Total questions: 10
Worksheet time: 20mins
What is one of the key reasons for using less water when cooking macaroni for stovetop mac and cheese?
To concentrate the starch and help the sauce stay creamy and emulsified.
To make the pasta cook faster.
To prevent the pasta from sticking together.
To reduce the amount of salt needed.
Which ingredient is used as the base liquid in the 3-Ingredient Stovetop Mac and Cheese Recipe?
Evaporated milk
Whole milk
Heavy cream
Water only
Why is evaporated milk preferred over regular milk in this mac and cheese recipe?
It contains protein micelles that help keep the sauce smooth and creamy.
It is sweeter than regular milk.
It cooks faster than regular milk.
It is less expensive than regular milk.
If the sauce for your mac and cheese becomes too thick after sitting, what should you do to fix it?
Add a splash of water and stir well.
Add more cheese.
Cook it for a longer time.
Add more salt.
Suppose you want to make two servings of this mac and cheese. What is the correct ratio of pasta, evaporated milk, and cheese to use?
Six ounces of each: pasta, evaporated milk, and grated cheddar cheese.
Three ounces of pasta, six ounces of evaporated milk, and nine ounces of cheese.
Six ounces of pasta, three ounces of evaporated milk, and six ounces of cheese.
Nine ounces of pasta, six ounces of evaporated milk, and three ounces of cheese.
Which ingredient is used in the recipe to help prevent scorching and ensure a clean pan with no burnt bits on the bottom?
Whole milk
Evaporated milk
Heavy cream
Water
According to the recipe, what is the first step in making the 3-Ingredient Stovetop Mac and Cheese?
Add cheese to the macaroni and stir
Place macaroni in a saucepan, add cold water to cover, and bring to a boil
Mix all ingredients together and bake
Boil water and add cheese first
What is one suggested way to enhance the flavor of the mac and cheese according to the notes?
Add ketchup
Add a dash of hot sauce or mustard powder
Add sugar
Add chopped onions
Why does the author prefer the evaporated-milk route over cooking pasta directly in milk?
It makes the dish sweeter
It ensures a clean pan with no burnt bits on the bottom
It cooks the pasta faster
It uses fewer ingredients
If you wanted to make the mac and cheese creamier, which step in the directions would you focus on adjusting, and why?
Boiling the macaroni for a shorter time to keep it firm
Adding more evaporated milk and cheese while stirring continuously until the sauce is creamy
Using less salt in the water
Skipping the butter
