![]() Other cheeses you could use when making stovetop mac and cheese include: medium cheddar, white cheddar, smoked gouda, fontina and mozzarella.įor more about the science behind melting cheese, check out this fine cooking article! A ton of interesting information.A holiday favorite, Ultimate Make Ahead Macaroni and Cheese can feed a crowd. Harder cheeses, like Parmesan, won’t melt as well. Good melting cheeses are cheeses with a higher moisture content. ![]() What cheeses make the best mac and cheese?įor this stovetop mac and cheese recipe, I use three different kinds of cheeses: Sharp cheddar, Havarti and Gruyere.ĭES’ TIP: To make the smoothest cheesy sauce, you will want to use good melting cheeses. Allow it to stand for 5 minutes, stir again and season to taste with more seasoning salt and pepper. STEP #4: Once you got your sauce made, simply stir in some cooked noodles. Make sure to continue whisking so the sauce is smooth. STEP #3: Add in your cheese or cheeses of choice and cook until they melt. Continue cooking until the milk has had a chance to thicken. Cooking for at least a minute ensures your sauce won’t have a chalky flour taste. STEP #1: To make a cheese sauce, you melt butter, whisk in flour and allow it to cook for 1 minute. Add in cheeses a handful at a time and cook until melted. Bring to a simmer and allow to thicken slightly. Making a cheese sauce is actually easy and I’m going to show you, with step by step photos, exactly how to do it. The cheese sauce is the single most important part to stovetop mac and cheese. You simply need to make an easy cheese sauce and mix in the noodles. It really easy to make mac and cheese on the stovetop. With this recipe, I seek to make things a bit easier by making it all on the stovetop. How do you make the best Stovetop Mac and Cheese?Ī lot of recipes for homemade mac and cheese are for baked Mac and cheese, like this Jalapeño Popper Mac and Cheese. PEPPER: A seasoning salt blend often has pepper in it but I like to add a few grinds from a pepper grinder for a bit more peppery flavor.SEASONING SALT: I use Johnny’s seasoning salt.If you use sharp cheddar the cheddar flavor will be more pronounced. CHEDDAR: You can use your favorite medium or sharp cheddar in this recipe, as a Pacific Northwest Girl, my favorite is hands down Tillamook.GRUYERE CHEESE: A hard Swiss cheese with a nutty flavor.It has a mild flavor similar to Monterey Jack. HAVARTI CHEESE: Havarti is a creamy, smooth, semi-soft cow’s cheese.MILK: Where the cheese sauce gets it creaminess from.BUTTER: Combined with the flour to make the roux for the sauce.FLOUR: This is what is going to thicken the cheese sauce.ELBOW MACARONI: I prefer to use elbow macaroni because it’s traditional when making macaroni and cheese.You’ll find all of the usual suspects in this mac and cheese recipe. This version is loaded with three different kinds of cheese: cheddar, Gruyere and Havarti.Įach bite is pure cheesy noodle bliss. The down home cookin’ version of homemade mac n’ cheese. You know what I’m talking about, the stuff that your mama used to make. With all of it’s cheesy, carb-y, goodness, Stovetop Mac and Cheese is comfort food to the max. If mashed potatoes are my favorite comfort food side dish, it is safe to say that macaroni and cheese runs a close second. It’s creamy, cheesy and destined to be a family favorite! The Best Stovetop Mac and Cheese is made with three different cheeses and done on the stovetop.
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