BAKED MACARONI MAC
If you want to go full-on comfort food, my Crispy Oven-Baked Chicken is a great route for a protein to go with mac and cheese. If you'd like to freeze it, I recommend assembling the entire recipe, baking it at 425 F for just long enough to get a little browning on top, letting it cool completely, then wrapping it and freezing. You sure can - but be aware: dairy and the freezer don't always love each other, and frozen mac and cheese that's been reheated is never going to be good as the fresh version. It changes the TEXTURE! And I strongly feel the cheeses I've listed in the recipe create the perfect balance of sharpness AND texture.īut you do you, boo! ( and if you LOVE the combo you found, share it with me! ) Can I freeze mac and cheese? But like I said above - the cheese changes more than just the flavor. That's why I chose those cheeses, and that's why ( IMHO ) this is the PERFECT Mac and Cheese recipe! Can I substitute all Extra Sharp Cheddar, Muenster, Brie, Aged Cheddar, an old shoe I found behind the QuickMart?
BAKED MACARONI PLUS
It's what I put in the recipe: Medium Cheddar plus Extra Sharp Cheddar. Let's keep it short and sweet, shall we? What is the best cheese combination for macaroni and cheese?
BAKED MACARONI HOW TO
Let's take a minute to answer some so you don't have to comb through the comments if you have a similar question about how to make this an easy mac and cheese recipe! FAQ for Southern Baked Mac and Cheese: As predicted, I've gotten a lot of questions about this recipe. You've been warned ( but if that's what you are looking for, go for it! ) Whisk well for 3 minutes then pour in the milk, followed by the cheese. Place a large pot over medium heat and add in the butter and flour. Substitute gouda or fontina and you'll get more of a pan-style sauce. After 10 minutes, or once it comes to a boil, add in the macaroni, boil for 10-12 minutes, then drain water and set aside. Using all Medium or Mild Cheddar will make it more gooey and bland. More extra sharp cheese, or substituting any lower fat cheddar, regular gruyere, etc will make the sauce gritty. In a small pot, melt 3 tablespoons of butter, then pour over the Panko crumbs and stir to coat.
/CulturaRM-BRETT-STEVENS-56a53a455f9b58b7d0dba070.jpg "baked macaroni")
You will, I know you will.īut I cannot be held responsible for how it turns out unless you use my exact recipe. Cook the elbow noodles according to package, and spray a 9×13 baking dish with cooking spray. You can change the cheeses, you can change the milk. For years I've been trying to figure out that exact combination of those basic macaroni and cheese ingredients to make a baked macaroni and cheese recipe that came out creamy enough for me, but still in that Southern Macaroni Pie Style for my classic-loving husband who always wants it from the local soul food restaurants.Ĭreamy but not saturated like a pan mac and cheese, this recipe is, in my humble opinion, the perfect macaroni and cheese.
0 kommentar(er)
