![]() Be creative when mixing and matching to make mouthwatering cheese combinations. Speaking of cheese, feel free to use your favorite kinds! Gouda, Swiss, mozzarella, Gruyere, cream cheese, brie – the list goes on and on.I know it’s a lot of cheeses to grate, but it’s 100% worth it, especially for recipes when it’s important for the cheese to melt. It also keeps them from reaching their peak melting potential. Pre-shredded cheese contains an anti-caking agent that keeps them from clumping together. While it’s a lot more convenient to use pre-shredded, you’ll get much better mac and cheese when you grate a block of cheese yourself. ![]() Don’t forget to set the dairies out 30 minutes before you use them. Cold liquid ingredients take longer to warm (and therefore cook) than room temperature ones. Use room temperature milk, sour cream, and eggs.Alternatively, rinse the noodles in cold water to stop them from cooking further. If you’ve over-cooked the pasta by accident, toss it with butter before baking to keep it from absorbing more liquid and over-cooking even more.I cook mine between 4-5 minutes to get the best texture – tender, but still firm and chewy. Want the pasta to be extra al dente? Undercook the elbow macaroni by 1-2 minutes.It’ll just complement the richness of the sauce and the cheeses and enhance their flavors even more. Sugar – Don’t worry, one tablespoon of sugar won’t make your mac and cheese sweet.If you have any other kinds of cheese on hand, feel free to add them in! Cheeses Galore – This recipe calls for a blend of Colby Cheese, Monterey Jack, Sharp Cheddar, Velveeta, and Mild Cheddar.Butter – Just to make the sauce extra rich.Sour Cream – For additional richness, thickness, and flavor.Eggs – The binding ingredient that’ll turn the liquid ingredients into a thick and creamy sauce.Using a mix of whole and evaporated milk will give your mac and cheese the perfect level of creaminess. ![]()
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