In a large pot, whisk butter and flour over medium heat until it creates a blond roux, about 2 minutes. It freezes great, and makes quick work when you want a great mac & cheese for dinner. Preheat grill to 400 F for indirect heat cooking. Grease a 3-quart baking dish and set it aside. While the pasta is cooking, preheat the oven to 350 degrees F. Add the pasta and cook until al dente, usually about 1 minute less than the package directs to cook pasta. I buy a large block of good quality cheddar, and we cut it into quarters, my husband grates it and puts it into 4 small zip lock bags. Bring salted water to a boil in a large pot. After cooking the macaroni or shells for about 6 minutes and then drain it, I then use the same pan to make my white sauce – only one pan to wash out. I do this recipe from memory, I keep a supply of shredded sharp cheddar in the freezer, and you can put this together in about 15 minutes, start to finish. It does look creamer, although I did like the fact that the fat free milk is probably more healthy. This mac and cheese recipe has many similarities to another of my favorites One Pan Baked Ziti. This recipe includes tips, tricks, and photos for making PERFECT baked mac and cheese. Today I just put it together and I decided to use some half and half that I had in the frig, – about 3/4 cup – and the rest is the fat free. Tweet Classic Homemade Mac and Cheese made with bite-size pasta, cheddar cheese, and a simple creamy sauce all baked to perfection in the oven. Since we only drink fat free milk in our house I have been using that to make my white sauce. It is true – the original recipe called for 2-1/2 cups of milk, 2 tablespoons of flour, and 2 tablespoons of butter. Let it all simmer and melt for a few minutes. Gently cook the mixture on for up to four minutes to cook the starch out of the flour. Melt the butter on medium heat until you hear it sizzle, then add the flour. To the commenter above about the difference in the original recipe that was on the back of the box, and the newer version above. Melt some butter, add flour and milk, then stir in cheddar cheese, salt, and spices. An easy rule of thumb Equal parts fat (butter is better) and flour. Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.I have been making homemade mac & cheese for almost 50 years. Toss the bread crumbs with the butter and a sprinkle of salt in a small bowl and sprinkle evenly over the top of the macaroni and cheese. (It will look very loose, but the pasta will suck up a lot of the sauce as it bakes.) Season to taste with salt if needed. Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.Īdd the macaroni and the reserved pasta water to the saucepan and stir to combine. Once water comes to boil, add pasta, return to a boil, and cook 7 minutes, stirring occasionally. Add the cream cheese and stir until melted. Bring 3 cups of well-salted water to a boil in a medium-saucepan over high heat. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes. Heat the half-and-half and cayenne in a large saucepan over medium heat until it just comes to a simmer. Strain, reserving 1 3/4 cups of the pasta water. Add the macaroni and cook until it is al dente, about 6 minutes. Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.īring a large pot of salted water to a boil.
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