Three Secrets to Perfect Mac and Cheese
Nothing screams “comfort food” quite like a thick and creamy macaroni and cheese. Whether you like it made on the stovetop or baked with a crispy crust in the oven, a great mac and cheese is all about a balance of textures and flavors. We’ve all been the victim of overcooked noodles, grainy sauce, and a dry consistency. Here are 3 tips to get you to mac and cheese perfection:
To prevent the sauce from becoming grainy, add the cheese to the hot milk mixture off of the heat. The residual heat from the milk will melt the cheese just enough without causing it to separate.
When making a baked mac and cheese, use plenty of extra sauce. It might seem like too much at first but as it bakes, the sauce will thicken.
Undercook the noodles by 2-3 minutes less than the instructions on the package. They will continue cooking as the mac and cheese bakes, absorbing the extra sauce and turning perfectly al dente.
Macaroni and cheese can be as simple or fancy as you like but these tips will work wonders regardless of the recipe you choose. By making sure the cheese is incorporated properly, you’ll have a smooth sauce that the noodles can absorb as the mac and cheese bakes. The result? A perfectly creamy mac and cheese for those days when only comfort food will do.
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