![]() 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. Continue whisking until no lumps remain and mixture. Add flour and cook until golden and smells nutty, about 1 minute. Feel free to use pepper jack for a little spice instead. This cheese melts really beautifully and is very mild in flavor. Salt & Pepper – to ensure a well-seasoned mac! In a medium pot over medium heat, melt butter. Monterey Jack Cheese gives the mac and cheese a smooth, buttery taste. Garlic Powder – garlic and cheese flavors go together so well! 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. 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!
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