Little Remy Food 🐭🍝

Making MINIATURE Mac and Cheese?!

Making TINY Mac and Cheese?! ✨Recipe: Ingredients: • ⅔ cup semolina flour • 1 large eggs Directions: 1. In a bowl, combine the semolina flour and egg. Mix with a fork until a shaggy dough forms, then knead by hand for 8–10 minutes until smooth, firm, and elastic. 2. Pinch off a small portion of dough, and roll it into a log before flattening it with your fingers. 3. Wrap each tiny sheet of pasta around a toothpick, cutting of any excess, then remove and carefully bend into a curved macaroni shape. 4. Place the molded pasta in a small saucepan with about 1 inch of water, and boil for no more than 30 seconds. 5. In a small saucepan over low heat, melt the butter. Whisk in the flour and garlic powder and cook for about 1–2 minutes, just until the roux is smooth and lightly fragrant (do not brown). 6. Slowly whisk in the evaporated milk, heating gently until warm but not boiling. Add the heavy cream and continue stirring until the mixture is smooth and slightly thickened. 7. Add the Velveeta cubes and stir until fully melted. Gradually add the shredded cheeses a small handful at a time, stirring constantly until the sauce is silky and fully combined. Season with salt and pepper. 8. Divide in half then fold in the cooked macaroni and stir until every noodle is coated in that iconic, creamy cheese sauce. 9. In a small bowl, place the noodles and drizzle a bit of sauce over top, stirring to coat all the macaroni. Be careful not to add too much sauce! 10. Enjoy these tiny, and so adorable mac and cheese noodles! 🍝🧀