ID: a7413315...
This recipe guides you through creating the ultimate ooey, gooey, and cheesy baked mac and cheese. By using a combination of melting and flavor cheeses and a special sauce technique, you'll achieve a perfectly creamy interior with a golden-brown, crispy top every time.
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Boil pasta shells until al dente (2 minutes less than package directions) and drain. → Make the cheese sauce by simmering milk and cream, tempering in an egg, and melting a mixture of American cheese, cheddar, and cornstarch off the heat. → Combine the cooked pasta with the cheese sauce, transfer to a baking dish, and top with more cheese (cheddar, mozzarella, parmesan). → Bake at 350°F (180°C) for 20 minutes, then broil for 5 minutes until golden brown. → Let it rest for 5 minutes before serving.
Boil pasta shells until al dente (2 minutes less than package directions) and drain. → Make the cheese sauce by simmering milk and cream, tempering in an egg, and melting a mixture of American cheese, cheddar, and cornstarch off the heat. → Combine the cooked pasta with the cheese sauce, transfer to a baking dish, and top with more cheese (cheddar, mozzarella, parmesan). → Bake at 350°F (180°C) for 20 minutes, then broil for 5 minutes until golden brown. → Let it rest for 5 minutes before serving.
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Using freshly shredded cheese is highly recommended. Pre-shredded cheeses contain additives that can make the sauce grainy.
The combination of a good melting cheese (like American) for texture and a flavor cheese (like sharp cheddar) is key to the perfect sauce.
Adding cornstarch directly to the cheese helps stabilize the sauce and prevents it from breaking or becoming oily.
Resting the mac and cheese after baking is an important step to allow the sauce to thicken and set properly.
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