pasterhook.blogg.se

**UPDATE: made this again served it right away.i did see what some were saying about it being soupy, but it really wasn't a problem for me, but i understand why some people do prefer to add more noodles.

this will def be my staple pot luck item. also, for the crust, i used equal parts panko crumbs and grated parm cheese. anyone who complains about too much cheese is crazy! its not like youre making this to be healthy, its unhealthy as it gets but SO GOOD. i tripled the recipe and used gruyere cheese and mozzarella instead of american simply because i like a stronger cheese and thought it would add a bit of flavor. i just threw it back in the oven for another 30 min or so. well it was a huuuuuuge hit and the cheese stayed nice and creamy as intended (im pretty sure the velveeta was key). I made this the night before thanksgiving and was a little nervous how it would reheat since there is so much real cheese i was nervous. I will definitely make this again and try baking it in the oven! It got lots of compliments and I passed along the recipe. I was absolutely amazed by the results! This is probably the best mac and cheese I have ever eaten, although it is VERY rich. I left out the bread crumbs and did not use all of the sauce, but if I had par cooked the noodles and baked it in the oven, I think I would have used all of the sauce, since some of it would have been absorbed by the noodles during cooking. I was making this for a party, so I trippled the recipe, completely cooked the noodles and put everything in a crockpot on low for one hour and on warm the rest of the time. reduce American cheese to 4 oz and Velveeta to 4 oz and add 8 oz of Cheddar cheese.

1/2 tsp of black pepper (instead of 1 tsp) 2. I made it a 2nd time with some tweaks and then a 3rd time with some more tweaks and found the perfect balance of cheese and seasoning. I only gave this 4 stars, because after making it as written, I found it too peppery and otherwise kind of lacking something. in response to the person in Dubai who said he/she skipped the breadcrumbs.don't! They add this beautiful, home-cooked flourish, including some excellent texture contrast (the seasoned crumbs mix with some of the sauce in spots and make this delicious little side attraction.well worth the few extra cents for the crumbs.and the rest of the container won't go to waste, as you WILL be making this recipe again :D ). Yes, this is an emotional experience! Go make it now!! - Matt p.s. It's like going from Mozart (or Salieri) to freaking Rachmaninoff.a whole other level with nuance and stacked emotion that is off the charts. So just follow the recipe exactly if you want those "five star raves"! - Fifteen Star Recipe!!! Wow.I am a fussy SOB who has eaten at some fine fine restaurants in his day.and this macaroni and cheese takes the genre to a whole new level. The virtues of sharp cheddar were positively thrown in your face, ad nauseum. My mistakes the second time were: - Velveeta in the roux before the milk (oops) - Dumped all the milk in at once (instead of gradually, causing the roux and milk to lump up) - Surprisingly, thought substituting sharp cheddar for the American cheese would give it a more developed flavor.surprisingly NOT. UPDATE: FOLLOW THE INSTRUCTIONS!! A brilliant, beautiful first attempt gave way to a lousy second attempt because I did not follow instructions. Then add mustard powder, black pepper and cheese. As soon as the color is right, slowly pour in room temp milk and stir until thickened. If the color is too light, the flavor will be of raw flour. If the color gets too dark, the bechamel sauce will have a burnt flavor. When making the roux, the flour and butter must be stirred on low heat constantly until the color becomes a light nutty brown. Here's what she wrote for your reference - and it turned out perfect for me. I did follow the advice of another reviewer, Cassandra, about properly making the roux. The cheesiness is perfect, and you can leave it in the oven longer if you like.

PLEASE do not double the pasta like some reviewers recommend. Anyone who found this too soupy likely did not cook it in the oven for long enough. I did not use breadcrumbs (will try with them later this week), and I used old white cheddar instead of American. I'll definitely be making this again for company, and I'll make sure there are TONS of leftovers. Everyone loved it and there was NONE left even though I doubled the recipe - I only got a couple tablespoons of it to enjoy for myself. Made this dish for a staff Christmas potluck.