![]() Not in the mood to bake? That’s fine, just place the mac and cheese mixture into a pot over medium heat and stir until the cheeses melt.This will give your mac and cheese a crunchy topping. Top the casserole with a mix of 1 cup breadcrumbs or crushed Ritz crackers and 2 tablespoons melted butter and bake as instructed.Top it with bacon crumbles – no explanation necessary.Leave the dish uncovered if you want that golden cheese finish. Some recipes call for covering the baking dish with aluminum foil, but I find it keeps the cheese on top from browning.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. ![]()
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