onlinetec.blogg.se - Best types of cheese for mac and cheese

#Best types of cheese for mac and cheese free#
#Best types of cheese for mac and cheese mac#

#Best types of cheese for mac and cheese mac#

Cook the pasta until just al dente – you want it to have a bit of a bite if you are making baked mac and cheese.

If your sauce ends up a bit lumpy (school marm voice: which it shouldn’t if you add the milk gradually!) then whisk vigorously to dissolve the lumps or whizz with an immersion blender.

This cheese is usually coated so it doesn’t stick and it will ruin your cheese sauce! Always grate the cheese yourself, I like to use a Microplane grater.

Alternatively you can use Panko breadcrumbs.įor next level mac n’ cheese, add some cooked lean bacon as a topping (or in the sauce!) just make sure to remove all fat first. Simply blitz a slice of wholemeal bread in a mini chopper until you have fine breadcrumbs – I also like to add some fresh parsley in there. Transfer the macaroni into a baking dish and add breadcrumbs for an irresistible golden crunchy topping. Rather than use more milk, I have added a little of the pasta cooking water. I like a really creamy baked macaroni and cheese so if you intend to bake this recipe the cheese sauce has to be “wetter”. Do not reheat the sauce or the cheese might split.Īdd your cooked macaroni and stir it all together – ooey gooey yumminess! If you want to bake this dish then read on. Take the sauce off the heat and add the cheese, stirring so it melts into the sauce. If you drag your finger on the spoon it should leave a clear trail. At this point the sauce should be thick enough to coat the back of your spoon. Cook for two minutes then stir in the mustard powder, paprika and salt.

That’s the secret to a smooth silky sauce!īring the sauce to a low simmer once all the milk has been added. Take your time and allow the roux to get fully absorbed into the milk before adding more. Gradually add the milk, a little at a time, stirring constantly. Start by melting the butter (here I used Flora Light) in a pot over medium heat.Īdd the flour and stir with a wooden spoon until a paste forms – this is called a roux. The secret to the best macaroni and cheese lies with the cheese sauce! Making a smooth and creamy Béchamel sauce (a.k.a white sauce), to give it its proper name, is easy once you know how.

Bacon – lean bacon with all fat removed (again, totally optional).

Breadcrumbs – creates a wonderful crust in baked macaroni and cheese but up to you whether to add!.

Cheese – I have used reduced fat Cheddar cheese here but other types of cheese can be used or you can use a mix of different types of cheese for more flavour – Gruyere cheese is a fave!.

Mustard powder or mustard, paprika, nutmeg and salt.

Skimmed milk, ideally Arla BOB (Best of Both) milk.

Flora Light (best for a slimming version) or butter.

#Best types of cheese for mac and cheese free#

Other types of small pasta can be used as well so feel free to improvise!

Do not use “quick cook” pasta in this recipe, especially if you are baking it. This recipe uses some of your healthy extra allowance (for milk, cheese and breadcrumbs if used) so make sure you take that into account!