If the knife is hot you’re ready to go! Because this generous recipe serves 6, depending on the size of your household, there may be leftovers. To check if it’s warmed through, put a knife into the centre of the bake and then lightly touch it. Cook covered for about 40 minutes and then uncovered for 20 minutes or until golden. Remove the foil and plastic, replace the foil. If you forget to take it out of the freezer you can cook the macaroni cheese straight from frozen. Cover tightly with plastic wrap and then a layer of foil for further insulation. Instead, allow your macaroni cheese to cool to room temperature. To freeze the whole dish, cook the recipe as directed but don’t bake it. Yes and yes! Not only can you freeze the whole dish but also leftovers. As for the topping, parmesan is the classic choice to go with breadcrumbs as it is a hard cheese and will keep the crumbs stay crisp rather than soggy from too much oil. We’d rather use cheddar or maybe a pizza blend (that’s a mixture of mozzarella, cheddar and parmesan) and save the gruyere for a cheese platter. Some fancy recipes use gruyere, which adds a rich, almost nutty ooze, but it comes as a price. Tasty cheese is a solid all-rounder, with a sharp punchy bite. This recipe uses tasty cheese (which is another name for cheddar) in the sauce as well as parmesan in the crunchy topping. What is the best cheese for macaroni cheese? Macaroni cheese can be served as either the main or a side, so the options to serve with it are endless! It's great served on the side with barbecued and grilled meats or burgers, or if it's your main, a bowl of mixed roasted vegetables in winter or a light, fresh zingy salad in summer would both work well. Other ideas for cheeses to try include vintage cheddar, gouda and gruyere. This recipe keeps it classic with tasty cheese in the creamy sauce and salty parmesan in the breadcrumb topping. Macaroni cheese is a wonderfully versatile recipe, and you can really play with adding your favourite cheeses, or use it as a way to use up the ends of any blocks of cheese you have in the fridge.
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