The best cheese for mac and cheese is anything you have leftover in your cheese drawer that can be easily melted. Salt and Pepper– Just a little bit of salt and pepper gives this macaroni the perfect balance of seasoning.If you want to be adventurous, or just clean out the cheese drawer, use any combination of cheese. Store-bought pre-grated cheese are tossed in a light starch mixture to prevent clumping, but that can effect texture and dry out the cheese. Cheddar Cheese– Shredded sharp cheddar cheese gives this pasta the best flavors! I like to grate my own cheddar cheese because it will melt smoother.You can always add more salt, but it is hard to take it away! If you use salted, taste test before adding additional salt during the seasoning process. Butter– Salted or unsalted butter gives the mac and cheese buttery textures that are tasty and delicious with the gooey cheeses.Personally, I like to use whole milk because it’s more flavorful and thick. Milk– Any kind of dairy milk will work such as whole, skim, or 2%.Cream Cheese– Smooth cream cheese adds an extra level of richness and is my secret ingredient.It is simply milk that has been steamed to reduce the water content so it is rich and thick. Evaporated Milk– A can of evaporated milk is used to create a light creamy texture in the macaroni and cheese.Anything with lots of nooks and crannies for the cheese sauce to cling to. Some examples of pastas you can use include elbow, penne, shells, rigatoni, and farfalle.
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