½ cup panko bread crumbs, toasted in the oven until golden (optional – I skipped it this time.)Ģ. ¾ pound dried pasta – usually one box of pasta (rigatoni and elbow macaroni work great!)ġ + ½ cups grated cheese (sharp cheddar and gruyere cheese are popular … see my thoughts on cheese, below*) I’ll be back soon with a less fancy version of our classic macaroni and cheese … think Velveeta (it’s the secret to all the very best homestyle mac on the planet, I tell you!), but until then, a fancified but simple-to-make version that will be an absolute hit.ĬLASSIC BAKED MACARONI AND CHEESE IN A BECHAMEL SAUCE My mom has been making the best mac ‘n cheese for as long as I can remember, and a few of her tried-and-true tricks: nutmeg and mustard powder … strange, I know … but just the ticket, I promise you that. If you want a creamier mac n cheese, put in more milk or water than you think, and after baking it will thicken up from the starch in the pasta.I’m not sure there’s anything quite like homemade macaroni and cheese, and the secret to amazing mac ‘n cheese: the rich and creamy bechamel sauce (that all starts with a roux … don’t panic: a roux is surprisingly simple, and one of my kitchen secret weapons). The starch in the macaroni without any flour should thicken it fine if you’re baking it. Might back off a tablespoon of the flour too, which just thickens it to glop. Brie works well too, just make sure you remove the rind before mixing it in. Other classics include Gouda, Muenster, Parmesan, fontina, Havarti and Monterey Jack. Gruyere is a classic addition because it melts much like Cheddar, but has a lovely nutty flavor. What 3 cheeses go well together for mac and cheese? Evaporated milk contains protein micelles, which help keep an emulsified sauce smooth and creamy. Cooking in water and adding evaporated milk toward the end fixes this problem. Cooking macaroni in a small volume of water concentrates the starch from the pasta, helping the cheese form a creamy emulsion. Why use evaporated milk in mac and cheese? Whisk the sauce vigorously for about 10 seconds this may be enough to repair a cheese sauce that’s just beginning to curdle. You may also add a splash of wine, beer or cream.
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