![]() Whisk until the cheese is melted and well incorporated. Turn off the heat, then add 1½ cups shredded cheddar cheese and the salt. Slowly pour in the milk and cook, whisking constantly, until thickened, about 8 minutes. Melt the butter in a medium saucepan over medium-high heat.Īdd the flour and cook, stirring frequently to break up any clumps, for 5 minutes, or until the roux is light golden brown. Mix and cook for another 4 to 5 minutes, until the spices are well incorporated. Add the onion and sauté until the onion is translucent (about 3 to 5 minutes).Īdd the ground beef and cook, stirring with a wooden spoon to break up the beef, for 5 to 7 minutes, until the meat is browned.ĭrain any excess fat from the meat mixture, then add the McCormick® Chili Seasoning and water. Heat the canola oil in a large pan over medium-high heat. Preheat the oven to 400✯ with a 12-cup nonstick muffin tin inside.
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