![]() ![]() Below are the best cheeses to use, and the ones you should avoid. Not only is it easy to whip up from scratch, but you can also modify it by using different cheeses to change the taste and texture of the dish. When done right, homemade mac and cheese is a delightfully indulgent comfort meal. In other circumstances, I proooobably would've opted for whole milk, but for this experiment, I didn't break any "rules. Mac and cheese is much more than an instant student meal. Other than slightly undercooking the macaroni, I followed the directions on the boxes to a T - most varieties requiring a 1/4 cup of 2% milk and 2 tablespoons of unsalted butter.This way, none of the varieties I tasted were overly wet or dry, and the ratio of noodles to sauce for each felt completely consistent. For any varieties that soaked up too much sauce while they sat, my partner quickly re-heated them with a splash of milk until they reached a uniformly saucy consistency.Most brands' noodles were just shy of al dente after five minutes, and I gotta say, all the macaroni I tasted was cooked to perfection. In order to prevent soggy, overcooked macaroni (since several sat in their respective cheese sauces for 30–40 minutes), I purposely undercooked the noodles.For those of you with inquiring minds, here are some answers to the questions you probably have: ![]()
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