![]() Toppings made with Panko breadcrumbs are unparalleled in texture. Finally, my favourite breadcrumbs to use is Panko.The latter gives the sauce sharpness, which is so nice to flavour a pound of bland macaroni! I personally love a combination of medium to aged cheddar (they only sell white cheddar in the UK) and Gruyere. If you are a cheddar cheese purist, go ahead and use it but go for a good quality cheese with loads of flavour. ![]() Butter or Margarine and All-Purpose Flour: forms a roux to help thicken the cheese sauce. Instructions Cook pasta according to package directions drain Preheat oven to 350F In a medium saucepan, melt butter Stir in flour Gradually stir in milk. Due to an anti-caking agent they pack the cheese in, sauce made with pre-grated cheese comes out grainy and lacking in flavour. Macaroni Pasta: I use whole wheat, but white will work as well. I get it, pre-grated cheese is convenient but it will not produce smooth sauce.
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