Want a crunchy topping? Try sautéing panko bread crumbs in a skillet in a little melted butter or olive oil until golden brown.It adds starches and helps thicken up the sauce and keeps the sauce clinging to the pasta. If you don’t have mustard powder, substitute 1 tsp prepared mustard (regular or dijon).Shred it yourself for a nice smooth sauce. Don’t use pre-shredded cheese or the sauce might end up grainy and gritty.But I prefer serving it as a side to one of the following main dishes: I’ll admit, sometimes this simple mac and cheese recipe gets served by itself when I’m short on time. You may need to add a splash of milk to thin out the mac and cheese sauce and prevent the pasta from drying out. If you wind up with leftovers of this homemade mac and cheese, I recommend reheating them in a saucepan over low heat. Stir in the salt, pepper, and mustard powder. Here we go with cheddar, mozzarella and cream cheese. Reduce to a simmer, whisking occasionally, and cook until the béchamel sauce is thick and coats the back of a spoon, about 4-5 minutes. Use a blend of cheeses for a nice combination of flavor. What’s the Best Cheese for Mac and Cheese?
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