If you don’t like Panko (or don’t have any handy), try crushed corn flakes, crushed Chex cereal, or potato chip crumbs. I love a good crunchy top on my baked mac & cheese, so I use buttered Panko bread crumbs. And whisk as you’re pouring the milk into the paste – whisking will help the paste incorporate into the milk and you won’t end up with a lumpy sauce. Use a big saucepan like this one, and make friends with your whisk! You’ll want the whisk to make a paste with melted butter, flour, and seasonings. Once it starts to get hot, everything happens pretty quickly… and then you have time to be patient and stir again. Measure out the flour and seasonings, and get the Velveeta all cubed up. The biggest trick to the cheese sauce is to get everything ready before you start. If you use a giant stockpot like mine to cook your pasta, your pasta will be cooked and your sauce will be ready right about the same time! I love to make this cheese sauce! Tell people that you used a homemade cheese sauce and they will be super-impressed… I won’t tell them how easy it is! It does take a little bit of time, and a lot of stirring. This post has some tips for choosing the “right” types of pasta for different recipes. You pick the shape that you like – small elbows, shells, cavatappi (like in this Garlic-Parm Mac & Cheese). I like to use the large elbow pasta in my mac & cheese. ![]() It is still one of my go-to comfort foods! We used to have this Macaroni and Cheese recipe when I was growing up. ![]() How to Make Classic Homemade Macaroni and Cheese This Classic Homemade Macaroni and Cheese recipe uses a homemade cheese sauce, but it’s so easy you’ll want to make it all the time!
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