![]() ![]() I have used low fat cheddar for this recipe and I think it tastes fine. Anything I don’t use for the recipe, I divide into one cup portions and toss in the freezer for next time. I always purchase a huge block of cheese and cut it into smaller cubes, putting it all through the processor at once. ![]() When I grate cheese I use my food processor to do so, because grating cheese by hand is surely a job that is waiting for me in hell, I won’t be wasting my valuable time on earth tearing off knuckles and searching for the first aid kit. GET THE BOOK: Amazon | B&N | eBooks.The end result will be like the difference between biting into a McDonald’s cheeseburger or a Big Mac. For more recipes like this, check out Monday-to-Friday Pasta by Michele Urvater-just $2.99 this month! Rev up your family’s pasta routine with over 175 delicious pasta recipes that take less than a half-hour to prepare. Leftovers Tip: This tends to dry out when reheated the following day, so it is best to reheat it, covered, in a microwave. Macaroni and Multi-cheeses: Instead of the plain Cheddar, use a combination of cheeses: Cheddar and Parmesan Asiago, Cheddar, and smoked mozzarella Cheddar, Fontina, chèvre, and Parmesan or another outrageously rich mixture. ![]() Vegetable Macaroni and Cheese: Fold in 1 cup diced cooked vegetables, such as carrots, when you combine the macaroni with the cheese sauce in step 5. Sun-Dried Tomato Macaroni and Cheese: Fold in ¼ cup finely chopped sun-dried tomatoes when you combine the macaroni with the cheese sauce in step 5. Ham, Macaroni, and Cheese: Fold in ¼ pound diced smoked ham, or 2 ounces finely chopped prosciutto, when you combine the macaroni with the cheese sauce in step 5. Let it stand for 5 minutes before serving. Bake until it is hot and bubbly, about 30 minutes. Sprinkle the bread crumbs on top, and dot with the remaining 4 tablespoons butter. Transfer the mixture to a 13-x-9-inch baking dish, spreading it out evenly. In a large mixing bowl, combine the sauce with the drained macaroni. Then whisk in the heavy cream, and season to taste with salt and cayenne.ĥ. Remove the pan from the heat and add the grated cheese whisk vigorously until the cheese has melted. When it reaches the boil, reduce the heat to low and simmer, still whisking occasionally, until the sauce is cooked through, 3 to 4 minutes. Bring the mixture to a boil, whisking constantly but not frantically. When about half the milk has been added, you can add the rest at a faster rate, but continue to whisk constantly. Slowly add the milk, whisking constantly so the flour paste absorbs the milk without creating lumps. Whisk thoroughly so you gather all the flour into the butter. When it is bubbly, whisk in the flour and cook for a few seconds, just until it is combined. Melt 4 tablespoons of the butter in a non-reactive medium-size saucepan over medium heat. Drain, rinse under cold water, and drain again.Ĥ. Add the pasta to the boiling water and cook until it is barely tender, about 7 minutes. While the water is heating, grate the cheese with a rotary grater and set it aside.ģ. Bring a large pot of salted water to a boil for the pasta. 8 tablespoons (1 stick) unsalted butterĢ.¾ pound elbow macaroni, elbow twists, or penne.You won’t need more than a green salad served before or a fruit salad served afterward, to make the meal complete. You can make this with a whole pound of macaroni to feed more people, but the noodles will be dryer. The sauce coats the tender macaroni and bakes under a topping of bread crumbs and butter. It’s made the old-fashioned way, with a white sauce enriched with heavy cream and sharp Cheddar cheese. This super-rich macaroni and cheese isn’t designed for delicate eaters, nor for dieters. Photo © Naotake Murayama Super Deluxe Macaroni and Cheese ![]()
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