![]() My Ultimate Macaroni and Cheese: Recipe Instructions I like to keep a couple wedges of high quality cheese at home and my favorite place to buy them from is Costco! The quality and price is unbeatable. You can also taste the grainy texture from the additives. ![]() If at all possible, I would highly recommend not using pre-grated cheese! Pre-grated cheese contain preservatives to keep the cheese shreds from clumping and I find they don’t melt together as well. I do not recommend subbing these, as this is a key ingredient in this dish! This provides an incredible contrast to the rich and creamy pasta + cheese mixture. Panko breadcrumbs are drier and flakier than regular breadcrumbs, so they absorb less oil and creates a light & crunchier crust when baked. ![]() My main reason is because shells allow for more cheese to get captured within the fold when baked – this gives each mouthful a more even ratio of pasta to cheese! But you are more than welcome to use macaroni (or whatever short pasta of your choice) for this recipe! While traditional recipes use macaroni, I like to use shells in my version. I know, I know – the dish is macaroni & cheese. ![]()
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