Fine if your using them for an omelette, but they’ll make your cheese sauce grainy. Pre-shredded cheese contains anti-caking agents, so the grated shards won’t stick together in the package. (If you don’t have it ready made in the fridge, you can skip it, this time… but use it for the next batch).įor the ultimate mac and cheese, start with whole chunks of cheese… not that pre-packaged, pre-grated stuff. It’s mellow and smooth - and plays very nicely in this particular sandbox. I also add a little garlic confit, which is essentially garlic without the sting. My version of their recipe uses some of the classic seasonings you’ll find in many mac and cheese recipes… dry mustard, white pepper and cayenne. Their’s is a simple, but decadent, old fashioned mac and cheese without embellishment. This recipe was inspired by the Macaroni Au Gratin recipe from the Poole’s Diner Cookbook and it’s a doozy. Parsley (to make it look healthier than it is). Ingredients for ultimate creamy, cheesy mac and cheese If you’ve got more people or bigger appetites, double the recipe. Consequently, when I make it, I made a small batch. Before we get into specifics, I want to preface this by saying there’s only 2 people in my house - and this ultimate mac and cheese doesn’t keep in the refrigerator.
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