![]() ![]() The trick is to only add enough milk to be absorbed into the roux as you whisk. Slowly add the milk to your roux as you whisk over medium heat, making sure not to let the sauce come to a boil. But you don’t want lumps from roux that hasn’t been properly tempered with the milk. Slowly Add the MilkĪ cooked roux made from equal parts butter and flour is the secret to a rich, creamy béchamel sauce for your macaroni and cheese. Pasta will continue to soften after it is removed from the water, so you want to make sure your macaroni and cheese isn’t too mushy. Cook the Pasta Al DenteĬooking your pasta properly is important for making great macaroni and cheese.Ĭook the pasta until it is al dente, or until it is not quite fully cooked. Consider using curved pastas like shells, ditalini, or elbow noodles for plenty of nooks and crannies for the cheese sauce to grab the pasta. The type of pasta you use can have a big impact on the final flavor of your macaroni and cheese. This will help enhance the flavor of the dish and give you more control over the taste of your final dish. ![]() Make sure to salt your water generously before adding the pasta. You only get one chance to flavor your pasta, and that is in the cooking water. While processed cheese products like American Cheese and Velveeta melt well, they are full of artificial flavors and ingredients that I’m trying to avoid in my kitchen. Choose high-quality, real cheeses and a rich, whole milk to make the best macaroni and cheese. ![]()
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