![]() ![]() If you’re looking for a vegan version, try this Baked Vegan Mac and Cheese. Wondering what to serve this with? Try our favorite BBQ Chicken Wings, Easy Oven-Baked Baby Back Ribs or Oven-Roasted Tri Tip Steak. Years later he was making it for his high school friends when they came over. The first time I made this creamy mac & cheese for my nephew, he loved it. If you don’t have any you can use regular yellow mustard or leave it out all together. Mustard – We use dry mustard powder in this recipe.Sharp white cheddar, medium cheddar and Velvetta or American cheese. Cheese – We are using 3 different kinds of cheese.Evaporated milk – Evaporated milk is just milk that’s been reduced to a smooth, slightly sweet consistency.Butter and Flour – These ingredients create a roux that is the base of the creamy cheese sauce you are creating.Cooked according to the package directions. Pasta – We are using macaroni for this recipe to keep the basic shape we all love but you can use any shape of pasta you wish. ![]() You can also add goat’s cheese or cream cheese for more creaminess. If you’d rather not use processed cheese, you can add some gouda or emmental cheese. I always suggest that you grate it yourself from the block rather than using pre-shredded, as there is extra flour and anti-clumping agent added to pre-shredded flour that you don’t want in your dish.įor extra creaminess, I pair cheddar with a little bit of Velvetta or American cheese slices. You don’t want to use a mild cheese, nor do you want to use a vintage cheese.Ī sharp cheddar works perfectly. If you use the right cheese – one that melts really well and is sharp enough to add flavor but not texture – your mac & cheese will be amazing every time. When used in this recipe, it keeps its silkiness, while cream would become clumpy. It’s basically just milk that’s been reduced to a smooth, slightly sweet consistency. The evaporated milk subs in for a higher fat heavy cream in this dish. Now, I know you probably don’t often have evaporated milk in the cupboard with which to make this dish whenever you’re craving mac & cheese, but I do think it’s worth it to stock it, just in case. If you add this one ingredient, you’ll have a much smoother, silky cheese sauce. ![]() While milk and flour alone will make a creamy sauce, it will become clumpy the longer it sits. There is one ingredient that helps make the sauce just a little extra creamy, and a whole lot smoother. ![]()
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