golfopk.blogg.se - Best melting cheese for mac and cheese

I like to finish the bake with a quick broil to get the top of it a beautifully bronzed yellow color. If you love a crispy baked cheesy crust, you can choose to bake this mac and cheese at the end! Just reserve a healthy handful of extra shredded cheese to go on top. Salt & Pepper – to ensure a well-seasoned mac! Garlic Powder – garlic and cheese flavors go together so well! While the pasta is cooking, pour the milk into a large pot. Paprika – adds extra smokiness to the cheese sauce. Sour Cream – adds much-needed tanginess to cut through all the rich ingredients. You can swap these out for melting cheeses that you enjoy like Colby jack and cheddar. Gouda & more cheeses of your choice – my favorite combinations are smoky gouda, white cheddar, parmesan, and Velveeta to achieve that silky creaminess.

Stir in milk and half and half, slowly, stirring constantly. Whole Milk – don’t skimp with 2% or skim this mac deserves the full body of whole milk! I use Lactaid to make it easier on the tummy.īutter – butter creates the base of the blonde roux.įlour – flour, in combination with butter, creates the blonde roux that thickens the cheese sauce! Melt the butter in a medium saucepan over medium heat.

Velveeta, queso blanco, for that silky smooth nostalgia.

sharp white cheddar and parm for that zing, and.

Above all, my favorite part about this mac and cheese recipe is there’s no need for super expensive cheeses, just the ones you love most that melt well.