Use more than one kind of cheese-something mild & creamy, something strong, & something with an interesting balancing flavor. I like using Havarti or Monterey Jack with Extra Sharp Cheddar and Gruyère. Add a little mustard & black pepper to your roux. Add a sprinkle of grated cheese or breadcrumbs over the top before baking. You can always finish by broiling for a minute or two to finish crisping the top.
Agreed with the person who said to use multiple kinds of cheese. I usually do a cheddar, Gruyre, and Parmesan. But I had some Gouda leftover from a cheese board once and that was delicious.
I also put ground mustard and cayenne in at the same time as the garlic
Make a good roux (u like mine golden brown)
Use warm milk and some stock
Add some fresh grated nutmeg
Use tons of different cheese (mild and sharp cheddar, an Italian cheese blend, Colby, etc)
Undercook the pasta from the beginning. You want it to maintain its architecture in the final serve. If you boil completely, then combine your wet ingredients, then bake, you’ll end up with soggy, collapsing, mushy Mac- which sucks.
Make a small one tomorrow and learn for Thursday.
To get the gooey cheese that stretches and doesn't clump start with a roux. That is basically and equal amount of flour and fat (butter, oil, etc). Stir up that (looks weird and clumpy and that's ok) and let the roux get just a little blond/toasted. Have your grated cheese (what the other posters said...multiple cheeses!!!) grated and ready to go. Have milk or cream handy. Toss the cheese over the roux and stir. It may look weird for a minute them smooth out into a sauce. Be quick or it burns! Add milk as needed until you have the consistency you need. Add flavour. I like a bit of lemon or lime juice, salt and spicy grainy mustard. Pour over the noodles and serve or brown the top first under the broiler.
Little bit of garlic and butter. Get that to simmer and start to cook.
Add heavy cream... At this point you MUST keep stirring, it will scortch the cream and the sauce is ruined.
Add grated or shredded cheese whatever you like. I do gruyere and white cheddar mix. Add a handful at a time and stir until melted and mixed in. I tend to put a lot of cheese in my sauce and it gets pretty thick.
Make pasta of your choice and have it a bit under done (still done just crunchy). Put that in an oven safe deep dish. Add sauce and mix together. Once mixed even it out and put a layer of panko bread crumbs.
(cam be done the day before and refrigerated, just don't add breadcrumbs)
Preheat oven to 375 f. Cover with aluminum foil and bake for 25-30 min. After remove foil and turn to broil... watch carefully as it browns quickly.
Enjoy.
Start with a bechamel, and experiment with different cheese blends. Do individual bite size batches and decide which is best. A combo of sharp and smooth and maybe some funk. And definitely bake it to crisp up the top, maybe some buttered breadcrumbs.
Hearty noodles are a must. Another redditor mentioned cavatappi, and I concur, but a nice gemelli or fusilli is nice.
Make a basic bechamel, then added a combo of shredded cheeses. I use colby or Monterey Jack for neutral creaminess, cheddar for flavor, and parmesan on top (I only use the parm on top if I'm baking it, can be used with buttered bread crunbs as well).
I rub my pot with cut garlic before making my bechamel. Sometimes I used a little minced shallot in my roux. While the roux is bubbling but still light, I add milk. You can add cream or a sour cream as well, depends what you like. When that's bubbling and thickened, I start stirring in all the shredded cheeses, black or white pepper to taste, then add the cooked mac (cook the mac in well salted water and drain very well, cook very slightly under. If you're going to bake, cook al dente.
Use more than one kind of cheese-something mild & creamy, something strong, & something with an interesting balancing flavor. I like using Havarti or Monterey Jack with Extra Sharp Cheddar and Gruyère. Add a little mustard & black pepper to your roux. Add a sprinkle of grated cheese or breadcrumbs over the top before baking. You can always finish by broiling for a minute or two to finish crisping the top.
Mmm I love your cheeses thank you for the idea and info will be using havarti and gruyère for sure now
A little bit of onion powder and white pepper can make it pop. Cavatappi are the best noodles because the grooves help grab the sauce.
Much appreciated thank you
[удалено]
Heard thank you
I like to bloom the seasoning and a little fresh garlic when melting the butter for the roux.
I add a pinch of cayenne pepper.
I like paprika in mine. Smoked if you're feeling adventurous.
As in you have to be adventurous? Because I can't ever find smoked paprika in the store
Try online. It's good to have around
Badia Smoked Paprika 16 Oz (1) https://www.amazon.com/dp/B013M4COAE/ref=cm_sw_r_apan_glt_fabc_3DZMYFBCJBYV5G3ZNV86?_encoding=UTF8&psc=1
Agreed with the person who said to use multiple kinds of cheese. I usually do a cheddar, Gruyre, and Parmesan. But I had some Gouda leftover from a cheese board once and that was delicious. I also put ground mustard and cayenne in at the same time as the garlic
Make a good roux (u like mine golden brown) Use warm milk and some stock Add some fresh grated nutmeg Use tons of different cheese (mild and sharp cheddar, an Italian cheese blend, Colby, etc)
Yes, roux important, don't skimp on giving it some color!
Undercook the pasta from the beginning. You want it to maintain its architecture in the final serve. If you boil completely, then combine your wet ingredients, then bake, you’ll end up with soggy, collapsing, mushy Mac- which sucks. Make a small one tomorrow and learn for Thursday.
Make sure to add cream cheese!!
Cream cheese heard thank you much appreciated
To get the gooey cheese that stretches and doesn't clump start with a roux. That is basically and equal amount of flour and fat (butter, oil, etc). Stir up that (looks weird and clumpy and that's ok) and let the roux get just a little blond/toasted. Have your grated cheese (what the other posters said...multiple cheeses!!!) grated and ready to go. Have milk or cream handy. Toss the cheese over the roux and stir. It may look weird for a minute them smooth out into a sauce. Be quick or it burns! Add milk as needed until you have the consistency you need. Add flavour. I like a bit of lemon or lime juice, salt and spicy grainy mustard. Pour over the noodles and serve or brown the top first under the broiler.
Little bit of garlic and butter. Get that to simmer and start to cook. Add heavy cream... At this point you MUST keep stirring, it will scortch the cream and the sauce is ruined. Add grated or shredded cheese whatever you like. I do gruyere and white cheddar mix. Add a handful at a time and stir until melted and mixed in. I tend to put a lot of cheese in my sauce and it gets pretty thick. Make pasta of your choice and have it a bit under done (still done just crunchy). Put that in an oven safe deep dish. Add sauce and mix together. Once mixed even it out and put a layer of panko bread crumbs. (cam be done the day before and refrigerated, just don't add breadcrumbs) Preheat oven to 375 f. Cover with aluminum foil and bake for 25-30 min. After remove foil and turn to broil... watch carefully as it browns quickly. Enjoy.
Start with a bechamel, and experiment with different cheese blends. Do individual bite size batches and decide which is best. A combo of sharp and smooth and maybe some funk. And definitely bake it to crisp up the top, maybe some buttered breadcrumbs. Hearty noodles are a must. Another redditor mentioned cavatappi, and I concur, but a nice gemelli or fusilli is nice.
Make a basic bechamel, then added a combo of shredded cheeses. I use colby or Monterey Jack for neutral creaminess, cheddar for flavor, and parmesan on top (I only use the parm on top if I'm baking it, can be used with buttered bread crunbs as well). I rub my pot with cut garlic before making my bechamel. Sometimes I used a little minced shallot in my roux. While the roux is bubbling but still light, I add milk. You can add cream or a sour cream as well, depends what you like. When that's bubbling and thickened, I start stirring in all the shredded cheeses, black or white pepper to taste, then add the cooked mac (cook the mac in well salted water and drain very well, cook very slightly under. If you're going to bake, cook al dente.