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If you’re anything like me, mac and cheese is one of those dishes that you can never get enough of. So today i’m going to share with you my favorite recipe! I would say it’s the best around because i’ve tried a lot and this one just has something special about it that makes it stand out from the rest. To start off, i’ll need some milk, butter, flour and salt. i’m making this for a batch of four so i’ll need the following measurements:
â€ˆ375 ml milk (about half a quart)
â€ˆ50 grams butter
â€ˆ100 ml water or stock, plus an additional 100ml if you want to use it as a sauce later on like i do!
â€ˆ65 grams all purpose flour (or about one and two thirds cups)
salt and pepper to taste. i generally find that white pepper goes better with macaroni than black because there’s more flavor in it but i don’t mind using either one really.
It doesn’t take too long before I have everything mixed up in a bowl and i’m cooking the noodles on my stovetop. i have to cook them for about seven minutes, stirring occasionally.
I really don’t think you should be making macaroni without cheese in it Â so i’ve got some cheddar grated up that’s ready to go into everything! i grate the cheese first before adding any of it to the batter because i find this results in much less clumping than when i do it later on during frying. After I mix all that up, I drop a ladleful or two onto an oiled pan and wait till browned before flipping over with a spatula (it takes around three minutes).
When they’re nice and crispy on both sides i transfer them to a paper towel and salt them.
i’m making macaroni and cheese now so i have another pan heating up with some butter in it, waiting for the noodles Â enough time to pour myself a drink!
When i put the noodles into the milk they’re going to absorb all that fat while cooking too – what’s not good about this? I mix everything together before adding more liquid just in case i need it later on down the line when things start sticking as well – but we haven’t had any of those problems yet. The recipe i’ve followed is from Epicurious.com which states: “The key [to perfecting your macaroni] lies in stirring constantly until you reach a rich golden color.”
I cook it for one minute longer than recommended because my noodles are much thicker than the amount they had in their recipe. i’m not sure if that’s a good idea or bad, but i do know it tastes amazing!
i just found out i have to turn off my stove now because we were cooking for 30 minutes and our noodles still aren’t done yet
I add some salt at this point which makes them taste even better Â It also brings out the flavor of the milk before adding more liquid so i don’t need any other seasonings – no pepper or anything like that. All you need is butter, salt and time,” says Epicurious.com
What about cheese? This is where things get tricky: “The key [to perfecting your macaroni] lies in the cheese. i always use Gruyere because it has those little holes in it that help to thicken a sauce, but i am also partial to Emmentaler or Swiss.” Â
i like using shredded cheddar for my mac and cheese recipe too
For me: “I use any kind of milk i have on hand — whole, low fat, skim…i’ve even used almond milk before with great success! I do not measure out how much liquid i put in either; so long as all the noodles are coated well they will be good,” says Allrecipes.com
For this post’s sake: four ounces of grated Gruyere (or another semi-soft cheese) and one cup of milk
i like to use a mixture of cheeses, such as Gruyere and cheddar. Cheese should be about one third the volume Â– two cups in this case.”
This is where things get tricky: “The key [to perfecting your macaroni] lies in the cheese. i always use Gruyere because it has those little holes in it that help to thicken a sauce, but i am also partial to Emmentaler or Swiss.” Â – i like using shredded cheddar for my mac and cheese recipe too For me: “I use any kind of milk i have on hand whole, low fat, skim…i’ve even used almond milk before with great success! I do recommend using a whole milk or skim, however.”
i’m going to use chicken stock for my next batch of mac and cheese. i can’t wait. Â – i will also add some bacon in the mix too!”
“i find that cooking it on low heat is key here,” says Allrecipes.com blogger CooksInfo, “since you want all those nice little holes created by the boiling action to stay open at first so as not to clog up when your dish cools down later.”