![]() ![]() ![]() You can absolutely substitute with another type of pasta, but for best results, use tubular pasta– it’s the best shape for holding the decadent cheese sauce. Refrigerate or freeze (thaw fully in fridge before baking). ![]() Cook the noodles in a large pot of boiling salted water until tender but still firm to bite, stirring frequently, about 5 minutes. Gruyere would work well, gouda, too.Įlbow macaroni is my favorite in a classic recipe. Make cheese sauce per recipe, mix through pasta, sprinkle on breadcrumb topping. Butter a 13 by 9-inch glass baking dish and set aside. Whisk together the milk and flour and place in a large saut pan. However, you could use almost any cheese you have on hand (in this 4-Cheese Macaroni & Cheese recipe, I used a mixture of Parmesan, pecorino Romano, Taleggio, and Fontina cheese). Quick Mac & Cheese Cook macaroni per package directions. I like to use cheddar cheese in this recipe. It really doesn’t seem like this makes a difference, but you can absolutely taste the difference between that and the pre-shredded cheese. A tip for enhancing the flavor in macaroni and cheese: It’s cheesy and easy, super creamy texture, and once you taste the golden brown, buttery bread crumbs, you will be sold. I start cooking on the stovetop, melting the cheese into a rich, creamy sauce, then finish it in the oven. Of the dozens of recipes for this comfort food classic that I have in my recipe file, this one is unique. ![]()
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