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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.
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.
Bring a large pot of generously salted water to a boil. Add the pasta shells and cook for 2 minutes less than the package instructions recommend, so they are al dente. Drain and set aside.
Prepare the cheeses for the sauce. In a large bowl, combine the freshly shredded sharp cheddar, cubed American cheese, and cornstarch. Toss with your hands until the cheese is evenly coated.
In a large pot over medium heat, melt the butter until it begins to foam.
Add the mustard powder and cayenne pepper to the melted butter. Whisk for about a minute to bloom the spices and make them fragrant.
Pour in the whole milk and heavy cream. Whisk to combine and bring the mixture to a gentle simmer.
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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