Demonstration Speech How To Make The Best Mac And Cheese

I’m going to teach you how to make the best Mac and Cheese. First, I get a medium-sized saucepan and fill it three-fourths of the way with water that only comes from a natural spring, and put it over high heat. Then, place a nice steel colander in the sink to drain the cooked noodles with later. Next, I get out my white, plastic measuring spoons, liquid measuring cups, a relatively sized bowl for my meal, and a regular metal stirring spoon, which I will use as my eating utensil after I complete the recipe. To begin, I add a pinch of table salt to the water and bring it to a boil while also getting out the necessary ingredients. From the pantry, I have a sixteen ounce bag of H-E-B brand Elbow Macaroni noodles, an eight ounce bottle of Kraft one hundred percent Grated Parmesan Cheese, and an eight ounce can of Tony Chachere’s Original Creole Seasoning. While from the fridge, I have a fifteen ounce container of H-E-B Salted Sweet Cream Spreadable Butter with Canola Oil, a sixteen ounce carton of H-E-B Heavy Whipping Cream, one quart bottle of H-E-B Whole Milk, and an eight pack of H-E-B American Cheese Slices.

Once the water has come to a boil, I add a cup and a half (twelve ounces) of the Elbow Macaroni to the water and turn the heat down to medium so that once the noodles are added the water won’t boil over. I then occasionally stir the noodles and test the tenderness until my desired texture is achieved; usually seven to ten minutes.
Afterwards, I drain the cooked noodles completely in the colander and then place the noodles back into the saucepan. I place the saucepan over medium-low heat and add four ounces each of the Heavy Whipping Cream and the Whole Milk. Immediately after, I add two tablespoons of the Spreadable Butter to the pan and stir until the butter has melted. I then rip up, individually, three to four slices of the American Cheese and stir until each slice has melted. While continuously stirring, I add two tablespoons of the Original Creole Seasoning. If the mixture has become too thick, I will add two more ounces of the Whole Milk to make it creamy. If it is too creamy however, I add just one slice more of the American cheese. After the mixture is nearly complete, I sprinkle about two tablespoons of the Parmesan cheese into the pan and stir until the cheese becomes stringy and gooey. I then scoop my creation into my bowl with my stirring spoon and make it look nice and presentable. I sprinkle a few dashes more of the Parmesan Cheese around the macaroni to coat it and then add just a pinch of fine grounded black pepper from whole foods to give it just a bit more flavor. To finish, I garnish the Macaroni and Cheese with basil to give it that exquisite and gourmet attitude.
It takes less than twenty-five minutes to complete this tasty recipe, this is my very own recipe I have concocted and tweaked just to make the best Macaroni and Cheese possible. I have the option of adding an eighth of a teaspoon of garlic powder during the stirring stage just to awaken the flavor even more. I can even change the type of pasta to Farfalle, Fettuccine, Angel Hair, Pinwheel, etc. and still come out with the great taste promised with this recipe. The first time I created this, I felt it was missing something, but with dedication and peer review, I was able to make it a savory heaven. I hope that if people follow this respectively, they too can experience the same great taste I did long ago.