You can use butter for extra flavor or cooking spray. Grease a deep dish square pan, 9" x 9" recommended. Grating a block of cheese is recommended as pre-grated is covered in starch which can affect the meltability. While the macaroni cooks, grate 3 cups of cheddar cheese. Cooking one minute less than the time given for al dente is recommended because the pasta will continue cooking while it bakes. Preheat your oven to 350☏ with a rack in the middle level of the oven.Ĭook the macaroni in salted boiling water as per package directions. I'd heat the thawed mac and cheese in the oven with a drizzle of milk and cover it so it doesn't dry out or get too brown until heated through and bubbly. Make sure to chill it completely in the refrigerator before bagging or wrapping portions and freezing. I haven't tried freezing it but I think it should hold up well. You can mix in a bit of milk if it does dry out. I'd cover it if reheating in the oven so it doesn't get too brown or dried out. The leftover macaroni reheats well in the microwave or oven without drying out. The macaroni and cheese can be stored covered in the refrigerator for up to 3 days after baking. Serving Spoon or Server - I actually prefer using a lasagna type server for this dish as it is a pretty sturdy mac and cheese. Trivet - A good idea to have around for cooling and/or serving hot baking dishes. Spatula - A quality spatula makes this recipe easy to mix together and even out in your casserole dish.īaking Dish - I really like using stoneware for macaroni and cheese because it retains heat well, which keeps dishes warmer longer. I use these all the time for both mixing and storage since they have lids. ![]() Large Mixing Bowl - The glass bowl pictured is the largest bowl in this set. The Breville isn't cheap but I've had mine for 8 years and it's still going strong. Grater or Food Processor - I really enjoy the ease of using my food processor for grating cheese instead of getting a workout with a box grater. Strainer/Colander - You want to drain the noodles well after cooking so your mac and cheese isn't soggy. ![]() Pot - Made In Cookware is a bit pricey but I use them in my own kitchen and they are my favorite I've tried thus far for the price versus All-Clad. ![]() It will take a bit longer to get bubbly since the ingredients are cold and you may need to cover with foil if the cheese starts getting too golden brown before the center is heated through. Let it sit on your counter while the oven preheats. Prepare the recipe until the baking step, then immediately cover and refrigerate it. This macaroni and cheese without milk recipe can be made up to 2 days ahead of time. Make-Ahead Macaroni and Cheese - While this mac and cheese reheats well you may wish to make it ahead of time and then bake the day you want to serve it. You can cover with aluminum foil if your cheese starts browning. It just may need a few more minutes in the oven to get bubbly. I bake the base recipe in a 9 x 9 but you can double the recipe as written and use a 9 x 13 instead. Low-Fat Dairy - I've never used anything less than 4% milkfat cottage cheese or full-fat sour cream and cheese to be able to say how exactly it would turn out with lower-fat varieties, but I think it should be okay just a bit less overall flavor.īread Crumb Topping - While I haven't tried it, I do think a breadcrumb topping mixed with the cheddar cheese you save to sprinkle on top would be a delicious combination.ĩ x 13 - This recipe can be easily doubled if you need an amount for a large number of servings.You could also use mild cheddar if preferred. If you really like cheddar you may enjoy using an extra sharp variety. Sharp Cheddar - I'm certainly not a fan of cheddar on its own but I think sharp cheddar is the best cheese in this mac and cheese.If you don't have the powder form you can add a small squirt of yellow mustard to the cheese/sour cream mixture. Mustard powder - This is my "secret ingredient" to give a subtle flavor punch to macaroni and cheese. ![]() Macaroni - Other tubular or open pasta shapes can be used like ditalini, penne, or cavatappi.Hint: Dry mustard doesn't have to be added but I consider it my "secret ingredient" to really step up the flavor for the best mac and cheese. Let sit for 5 to 10 minutes before serving. Bake until bubbly and the cheese has melted.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |