Make this. Like now. OMG my tummy is so happy right now. Its basically carbs, butter, and lots of cheese.
I learned a few interesting tips about home made mac and cheese through this process -
1. Cook the pasta until it is barely done - very al dente. This give it room to also cook when you bake it and not be mushy.
2. Unlike spaghetti, which you aren't supposed to rise after cooking, rise the elbow mac to get rid of the starch. Too much starch in the cheese mix can make it gluey.
3. For a smoother texture use white cheeses. Yellow cheeses are fine, but they can be more gritty than white cheese, which melts much smoother. We ended up using yellow sharp cheddar and Monterrey jack cheeses since that's what I had on hand.
Next time I really want to try it with shredded chicken and some broth in there. And bacon - somehow bacon. Mmmmm
Go forth, make mac and cheese, and be happy.
Re: If you love macaroni and cheese...
4. Substitute Panko for standard American breadcrumbs. They're a total game changer. I make a Panko crust on top and it keeps the gooey insides from drying out.
::writes on list::
Genius!
Ginny DX 21-Hydroxylase Deficiency Congenital Adrenal Hyperplasia
Charlie DX Specific Antibody Deficiency & ASD
BFP #1: 5/10/12; 5/22/12: pregnancy deemed not viable (probably CP)
BFP #2: 8/2/12; Due date: 4/14/13, DD born 4/5/2013
BFP #3: 11/2/14, Due date: 7/7/15
Oh yum! That looks sooo good! I would totally try this if my next scheduled food wasn't the ice cream I've been looking forward to all day...maybe for lunch tomorrow though....
OSC: maybe you could sprinkle real bacon bits on the top with the crust-like part before you bake it? Or even after it's done, just sprinkle them over the whole thing like you would a Ceasar salad?
ETA: Lol, I just noticed that in one of the comments someone calls the writer Biz, kinda like our UberBiz
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