![]() Mozzarella! – This is a mild flavored cheese, but the cheesy pull it will bring to this four cheese mac n’ cheese is unmatched.Plus, it’s easy to find, melts wonderfully and is easy to shred. Swiss – this is the odd man out for a macaroni and cheese, but mild swiss cheese flavor really rounds out the other cheeses.It gives a mac n’ cheese that distinct “cheesy pasta” energy. White Cheddar – the sharpness cheddar gives is unmatched. ![]() It’s like a lighter Roquefort, except not even close to blue. Fontina – this cheese melts well, but also has a nice funkiness and depth to it.For this mac n’ cheese, we pull together the best flavors I could think of: Cheeses all have their own purpose, flavor and funk – some give some earthy, round flavor notes, others are sharp and tangy, and some (looking at you, mozzarella) are so stringy and melty that I just can’t resist. But I’ve grown and I’ve learned from my friend Marissa over at That Cheese Plate, that that is simply not the case. I used to live by the idea that all cheeses are interchangeable. The four cheeses you’ll need for this four cheese mac n’ cheese How to make this macaroni and cheese ahead of time.How to make fried sage and garlic breadcrumbs.Baking this mac n’ cheese with sage garlic breadcrumbs.The four cheeses you’ll need for this four cheese mac n’ cheese.It includes four cheeses, some for flavor, some for that irresistible cheese-pull, a lot of béchamel sauce to keep the macaroni saucy even after baking, cream to get all brown around the edges of the pan, nutmeg and cayenne for layers of flavor, and of course, fried sage and garlic breadcrumbs. So after my mac n’ cheese trial-and-error, I have settled on my favorite way to have it. The gooey center, the breadcrumb top, the cheese pull? It’s something only baked macaroni and cheese can give. ![]() It was fine, but let’s just all admit, Thanksgiving is a time for baked mac only. I learned this the hard way when I tried to make a stovetop macaroni and cheese for Thanksgiving. And I love them equally! But wow, do they need to be treated differently. Now, baked macaroni and cheese (like this blog post) and stove macaroni and cheese ( like this one) are two very different things. Meaning, on Thanksgiving day, this will only take up 20-30 minutes of your valuable oven real estate. Plus, you can assemble it ahead and store it for later baking. It’s packed with flavor, even more packed with secret ingredients, but still oh-so-easy to make. ‘Tis the season to find our favorite mac n’ cheeses! And I will officially (and unabashedly) suggest that this Four Cheese Mac n’ Cheese with Garlic Sage Breadcrumbs is a contender for your list. Jump to Recipe Print Recipe Or as I like to call it, nutmeg Mac, You’ll see why later ![]()
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