![]() ![]() Whisk in the flour until completely smooth and let it cook for about 1 minute. Béchamel: Melt the butter in a large saucepan over medium-high heat.Bring it to a boil, salt it generously, then add the macaroni noodles and cook al dente according to package instructions. Fill a pot with water and add the bay leaves. Cook pasta: Preheat your oven to 400F.Parmesan – Freshly shredded to give the topping some sharp flavor.You can use regular breadcrumbs instead if that’s what you have on hand. Panko – This Japanese-style breadcrumb has a larger surface area and will give you a crispier topping.If you want something milder, try cutting the gruyere with some provolone. Emmental, Beaufort, or Jarlsberg can be substituted. Gruyere – My favorite type of cheese! This will give you a really gorgeous, deeply flavored sauce.Use white cheddar for a white-colored baked mac. Cheddar – Sharp cheddar is best for baked mac! You can use medium cheddar, but I wouldn’t go for mild.Onion powder – Use more or less to taste if you prefer.You can use regular yellow mustard or even 1 tsp of mustard powder if that’s what you have handy. You can use anything you have handy, all the way up to 10% half & half cream. Milk – I prefer to use homogenized milk, 3.25%MF.Flour – All-purpose works best for the roux we’re making. ![]() Butter substitutes will work for this recipe. ![]() #CREAMY SHARP WHITE CHEDDAR MAC AND CHEESE FULL#
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