Demonstration Speech How To Make The Best Mac And Cheese

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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.

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