hwaengine.blogg.se - Best ever macaroni and cheese

Grease or butter a 13×9 inch baking dish.Ĭook the pasta in salted water (just throw in a teaspoon or so of salt when it’s boiling) until it’s al dente.

1/2 teaspoon freshly ground black pepper.

It allows the main ingredients we love, the ones we really came for - the pasta and the cheese - to shine. The secret ingredient is evaporated milk, which provides the creamy element but isn’t heavy like either a white sauce or a custard. It’s also incredibly easy, you can source it for a crowd, and it’s ridiculously good. I even heard two girls whispering to each other, “That mac and cheese was the best!”

Everyone fell over themselves raving about it. Plus, we all now own that cookbook - most of the amazing, runaway hits at our family gatherings come out of it.Ī couple of weeks ago, I made this mac and cheese when we cooked dinner for the families at our local Ronald McDonald House. It changed my world, at least in terms of mac and cheese. She discovered it in this gem of a local church cookbook and brought it to one Christmas dinner. I’m a renegade, right? Rather, I’m a convert to my aunt Taffy’s recipe (that’s Jessica’s mom). The good news is that I’ve found the perfect compromise - I don’t use either. The southern custard version has its issues too, especially when there’s not enough cheese or it’s not mixed well. I don’t tend to care much for mac and cheese made with the butter/flour white sauce base because it’s never properly cheesy enough, and I can all too often taste the flour. Lately, though, I’ve been on a quest for the best macaroni and cheese recipe. To me, that was always true and traditional. I grew up eating this version, where the mac and cheese bakes into a solidified, though delicious, mass that you can cut and serve in a perfect square. Then there’s the southern way - layering pasta with cheese and pouring over an egg and milk custard. One submerges macaroni (or any manner of small pasta) in a creamy, cheesy white sauce with roots in a butter-flour roux.

On mac and cheese, I’ve found that there are two schools of thought. Some of you are wondering what’s wrong with that. (Please don’t hurt me.) And when it’s added to mac and cheese, the flavor just takes over and permeates everything. I’m a shame to my people, a traitor to my southern roots.

And I especially don’t want bacon anywhere near it - not in it, not on it, no how. Mac and cheese consistently ranks as America’s top go-to comfort food, hands down, and we make it in countless iterations, with all manner of pasta shapes, types of cheeses, mix-ins and toppings. Macaroni and cheese just may be my favorite food.