![]() Older cheeses tend to have drier, crumbly textures-great for serving on their own, but not so much for melting. While the macaroni is cooking, grate the cheddar and Parmesan cheeses and tear the American cheese into. Add milk and cook over medium heat, stirring constantly, until mixture boils and thickens, or about 5 to 7 minutes. Reduce to low heat and stir in Cooper ® cheese until melted. Make a roux by melting butter in a saucepan, adding flour, salt and pepper, and stirring until thick. And when given the choice between young or aged fromage, you’ll want to stick to younger cheeses for mac and cheese purposes. Cook the macaroni according to the package directions. Cook macaroni according to package directions, then drain. TBH, most cheeses can’t offer both qualities, but combining a few types will solve that problem. Ideally, the cheese is sharp and flavorful-neither too stinky or too bland-with a creamy, gooey texture when melted. But if the recipe doesn’t have a béchamel base, you’ll want to use a combination of cheeses: one for flavor and one that’s processed (like American cheese, cream cheese or Velveeta) for stability.īeyond that, the best cheeses for mac and cheese balance flavor with meltability. If you are starting with a béchamel, you won’t need to worry much about your sauce breaking or splitting (aka turning into a curdled, greasy mess). Before you select a cheese for your mac, check the recipe: Does it call for making a béchamel? (That’s a white sauce made with a roux-flour cooked with butter-and dairy.) This will influence your cheese choice.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |