I sometimes change up the cheese and seasonings and use low-fat milk. Anyway, this is my favorite baked mac'n'cheese recipe, and I'm sure I'll keep making it for years to come. Sometimes I use white cheddar, in which case I use white pepper just to make it look extra uniformly white. A few changes I've made: I don't use the mustard, I don't use the reserve cooking water, I substitute about 1/4 tsp cayenne for the red pepper flakes, I bump down the milk to 2 and 1/2 cups, I bump up the heavy cream to 1 cup, I use 3/4 pound cheddar and 1/4 pound gruyere, I mix Italian seasoned panko with the plain panko, aaaaaaand I bake at 375. I'm very popular when I bring this mac'n'cheese. I've been making this for family gatherings for a few years now, and everyone tells me how much they LOVE it and how much they LOVE me for making it.
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