I personally love crushing fried onions over my mac and cheese. If you want a bread crumb topping, melt 2 Tablespoons of butter in a skillet and add about 1 cup of bread crumbs to toast until lightly golden before adding to your mac and cheese. Over boiling the pasta beyond el dente will result in a mushy mac and cheese after the final baking. You want some crunchy golden spots on the cheese topping, but over-baking the pasta will start to make the cheese sauce clumpy and less creamy. Some people like adding cream cheese – if you’d like to try that, just stick to one block and use 3 cups of shredded cheese for the remaining cheese.Īs always, I highly recommend tasting your recipe throughout the preparation process so you can correct over- or under-seasoning.Įrr on the side of under boiling and under baking the pasta. You can add pepperjack cheese for a bit of kick or even give this recipe a gourmet flair by using cheeses like fontina, gouda, Swiss, etc. I change it up based on whatever I have on hand, but sharp cheddar is always one of the cheeses. I also like using a blend of two or more cheeses to give our mac and cheese a bit more depth of flavor. (I also like adding a bit of mustard powder and chili powder, or even chopped jalapeños, but I got in trouble the last time I did that.) Experiment and make this recipe your own. Italian seasoning, cajun seasoning, seasoning salt, garlic powder, etc – my daughter would probably go crazy for a ranch mac and cheese. I just use white pepper, salt and paprika to simply season this mac and cheese but you can incorporate any favorite seasoning blend to really play with the flavors. I will warn you though – once you’ve served this decadent mac and cheese to your family, they may no longer accept any blue box shortcuts. Yes, it takes a little longer to prepare than that little blue box, but it’s well worth the extra baking time and cheese shredding. This baked mac and cheese recipe is comfort food perfection and incredibly easy to whip up. Maybe even two.Īnd there is nothing more disappointing than when a gorgeous mac and cheese turns out to be lacklustre in flavor, or the cheese sauce is too slippery to really coat the noodles. I could give or take most pasta recipes, but a creamy baked mac and cheese with a thick cheese sauce and crunchy, golden baked cheese topping? I’m going in for a giant scoop, every time. If you’re craving some satisfying comfort food, we’ve got you covered with this Southern Mac and Cheese. It freezes great, and makes quick work when you want a great mac & cheese for dinner.A Baked Macaroni and Cheese recipe made the old-fashioned way, with a from-scratch cheese sauce (no Velveeta) and that crunchy, golden cheese topping. I buy a large block of good quality cheddar, and we cut it into quarters, my husband grates it and puts it into 4 small zip lock bags. After cooking the macaroni or shells for about 6 minutes and then drain it, I then use the same pan to make my white sauce – only one pan to wash out. I do this recipe from memory, I keep a supply of shredded sharp cheddar in the freezer, and you can put this together in about 15 minutes, start to finish. It does look creamer, although I did like the fact that the fat free milk is probably more healthy. Today I just put it together and I decided to use some half and half that I had in the frig, – about 3/4 cup – and the rest is the fat free. Since we only drink fat free milk in our house I have been using that to make my white sauce. It is true – the original recipe called for 2-1/2 cups of milk, 2 tablespoons of flour, and 2 tablespoons of butter. To the commenter above about the difference in the original recipe that was on the back of the box, and the newer version above. I have been making homemade mac & cheese for almost 50 years.
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