Served best with extra Worcestershire sauce imo. If you're reheating too, put on a lower shelf and leave for a bit longer to heat through. Put the dish under the grill until the top layer of cheese melts and turns a nice golden brown for extra crispyness. Sprinkle a thin layer of breadcrumbs on top of the dish and a final thin layer of grated cheese. Then put it under the grill at your destination. *** If you're taking the dish to another house you can leave it to cool before doing the next step and cover in foil. Gently mix the sauce through the pasta in the dish. Put drained pasta into an oven proof dish and poor the sauce over the top. I prefer a bit more pepper and less salt. This should also darken your sauce a bit.Įdit (same reason as before): also season with salt and pepper. ** Preheat the grill now unless you're finishing the dish elsewhereĪdd a few shakes of Worcestershire sauce (I ad about 5 as I love the taste it adds). If you don't think you have enough sauce, add more milk/water to thin it out to increase the volume. If the sauce is too watery, add more cheese. You can also add water if you don't want to be too heavy on milk. If the sauce gets too thick for your liking, add some more milk. When there's a definitive cheesy flavour, you're good to move on. Mix in enough milk to give roughly a cm deep in the pan.Īdd a handful of the cheese and stir in until it melts. Start with a roux of butter and plain flour. Too hot and the sauce gets a grainy texture. Use a medium- large saucepan depending on how much you're making.Įdit (including missed info I put as reply by accident): pot should be low-medium heat. Whilst the Macaroni is cooking to Al dente. I've also had to use a mix of Mozerella, Chili cheese and Red Leicester when I forgot to actually buy cheese and it's definitely worth experimenting when you can!Įxtra grated cheese to sprinkle on top before putting it under the grill to get crispy
#EASY MAC AND CHEESE BAKED RECIPE MAC#
Skimmed/semi/whole - doesn't matter which.Įasiest to use pre grated cheese, 2 medium-large bags or a large block of cheddar cheese cut into little cm cubes - can really be any flavour cheese you enjoy in Mac and cheese. Milk - I'm in the UK and use about 1 pint I think but you can eyeball this to the consistency you want. Measurements are loose as I just eye it (sorry as that's not very helpful when you can't experiment with it).Īlso sorry for formatting - I'm on my mobile. Just made it for Thanksgiving at my friend's house. This doesn't really count as 'baked' M&C but I promise it's a crowd pleaser. And I am shamelessly blowing my own trumpet here. My Mac and Cheese has shoved my Mum's Mac and Cheese off the 1st place pedestal in my family. Make sure to include a link! Check out the FAQ r/Cooking compiled YouTube Channels Message the moderators and we will look at it. If your submission does not appear in the new tab, it may have been caught by the spam filter. R/charcuterie Related Subreddits Column 1 As a community, we should look out for each other, not put each other down or bog down discussion.ĬOMING SOON Filter out food safety! Subreddit Of The Month Reddit is for sharing, not self-promotion.īe kind and conduct productive discussion. No other advertisement is allowed, even cooking related (e.g., Pampered Chef, Cutco, etc). If you wish to promote blogs or YouTube channels, please do so only in the weekly "YouTube/Content Round-Up!" thread, stickied at the top of the sub. No blog/YouTube channel spamming or advertisements of any kind. Not all jokes are memes! No trolling, either. We love to see your food, but we also want to try it if we wish to. Include plain text recipes for any food that you post, either in the post or in a comment. If the topic is questionable, then it most likely isn't OK to post.
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