![]() And then a little extra cream drizzled around the sides before the pan goes into the oven ensures nicely crisp edges. A judicious amount of panko bread crumbs and some extra cheese provide the perfect crunchy-but-not-impenetrable topping. This Mac and Cheese is my mom’s famous recipe. Pour it over cooked macaroni or big shells that cup the cheese sauce so that when you bite into the mac ‘n’ cheese, you get a rush of cheesiness. To that you add tangy, mild cheddar and nutty Gruyere. ![]() A traditional bechamel, cooked for about 30 minutes (much longer than a quick bechamel), melds the ingredients together and deepens the flavor. To start, you make a bechamel sauce by first making a roux (cooking butter and flour together until the flour loses its raw taste), then adding milk, a little nutmeg, cayenne, dry mustard and a bay leaf. There should be just enough toasted bread crumbs to give it some crispness (but nobody wants a mouthful of panko). It should be lush with lots of cheesy sauce, and the pasta should be firm and substantial. ![]() Properly made, plain old macaroni and cheese can be transcendent. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |