Choosing the Cheese: I use sharp aged Cheddar cheese and Monterey Jack cheese for the sauce.A roux-based sauce uses flour and butter as a base with milk, then allowing the starches to swell and thicken, essentially creating a béchamel sauce. Add a Roux: To achieve a creamy sauce texture add starch to the cheese as it melts to prevent clumping.This was probably my first exposure to food science, and I didn’t even know it! This recipe uses wholesome ingredients to maximize flavor without the preservatives. My love for mac and cheese began like most American kids born in the ’80s, with the classic blue box of Kraft mac n’ cheese that contained two essential ingredients: elbow noodles and a packet of cheese powder that never completely dissolved. You’re going to love the crunchy panko bread crumbs on top! A combination of melty cheeses and milk helps to nail just the right creamy texture to coat those noodles. This simple recipe uses a traditional roux base to help thicken the sauce. There will be no leftovers!īaked macaroni and cheese is the ultimate comfort food. A childhood favorite noodle dish that kids will love but elevated enough that adults will devour. Baked macaroni and cheese with crunchy panko bread crumbs on top.
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