![]() And then a little extra cream drizzled around the sides before the pan goes into the oven ensures nicely crisp edges. ![]() A judicious amount of panko bread crumbs and some extra cheese provide the perfect crunchy-but-not-impenetrable topping. Pour it over cooked macaroni or big shells that cup the cheese sauce so that when you bite into the mac ānā cheese, you get a rush of cheesiness. Homemade Mac and Cheese Sauce with 7 Ingredients butter all-purpose flour 2 milk shredded cheddar cheese salt granulated garlic (or garlic powder). To that you add tangy, mild cheddar and nutty Gruyere. A traditional bechamel, cooked for about 30 minutes (much longer than a quick bechamel), melds the ingredients together and deepens the flavor. To start, you make a bechamel sauce by first making a roux (cooking butter and flour together until the flour loses its raw taste), then adding milk, a little nutmeg, cayenne, dry mustard and a bay leaf. There should be just enough toasted bread crumbs to give it some crispness (but nobody wants a mouthful of panko). It should be lush with lots of cheesy sauce, and the pasta should be firm and substantial. 1x 2x 3x 1 1/2 cups dry elbow macaroni shells or cavatappi 3 tablespoons butter or margarine 3 tablespoons all purpose flour 2 cups milk not. Properly made, plain old macaroni and cheese can be transcendent.
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