![]() Ideally, the cheese is sharp and flavorful-neither too stinky or too bland-with a creamy, gooey texture when melted. But if the recipe doesn’t have a béchamel base, you’ll want to use a combination of cheeses: one for flavor and one that’s processed (like American cheese, cream cheese or Velveeta) for stability.īeyond that, the best cheeses for mac and cheese balance flavor with meltability. ![]() If you are starting with a béchamel, you won’t need to worry much about your sauce breaking or splitting (aka turning into a curdled, greasy mess). How to choose a cheese for making mac and cheese:īefore you select a cheese for your mac, check the recipe: Does it call for making a béchamel? (That’s a white sauce made with a roux-flour cooked with butter-and dairy.) This will influence your cheese choice. So what are the best cheeses for mac and cheese? We have a few ideas. ![]() And when it comes to cooking a batch at home, we aim for near-perfection. It’s salty, carby, cheesy, gooey, comforting and celebratory all at once. We don’t like to play favorites, but we would do unspeakable things for macaroni and cheese. ![]()
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