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The Best Kept Secrets About Macaroni And Cheese

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The Best Kept Secrets About Macaroni And Cheese. Fall in with mac and cheese all over again.

What is the secret to creamy macaroni and cheese?

Drain well and rinse with cold water to stop the pasta from cooking further. *While water is boiling and pasta is cooking, you can start your cheese sauce. For the cheese sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and continue to whisk and cook for about 2 minutes

Why use evaporated milk in mac and cheese?

Evaporated milk has more protein than regular milk, but less fat than heavy cream, which gives this easy-baked macaroni and cheese a thick, creamy filling without too much greasiness. Evaporated milk is also not refrigerated in most places, so you can get it in the baking aisle.

Why are eggs used in macaroni and cheese?

Using eggs, evaporated milk, and Velveeta keeps it creamy. Mac & cheeses made only with shredded cheddar can be grainy.

Ingredients:

  • 250g dried macaroni
  • 600ml milk
  • ½ tsp nutmeg powder
  • 55g margarine plus 2 tbsp for the pasta
  • 55g cake flour
  • 200g grated cheese and extra for the topping
  • 200g grated parmesan cheese
  • Salt and pepper to season
Bobby's Macaroni and cheese.jpg
Macaroni And Cheese

Method:

Bring a large pot of water to a boil and generously add salt to the water.

Add the pasta and cook for about 10 minutes.

Drain the pasta and return to the pot add the 2 tbsp of margarine to the pot, cover with the lid and set aside.

In a saucepan mix the mix and the nutmeg and allow to get warm on low heat, do not bring it to a boil.

Once warm, remove from the heat and set aside.

In another pot, melt the rest of the margarine over medium heat, add the flour and stir to make a roux.

Gentle cook over medium heat for 2 minutes.

Add the milk mixture a little at a time, mixing the milk into the roux mixture.

Cook for about 10 – 15 minutes, until the mixture, resembles the consistency of custard.

Add the parmesan cheese and the cheddar cheese and mix till melted in.

Remove the sauce from the heat and set aside.

Grease a rectangular oven-proof dish.

Pour the cooked pasta into the dish and evenly spread it out.

Season with salt and pepper.

Pour the sauce over the pasta.

Evenly spread the sauce so that all the pasta is covered.

Sprinkle grated cheese over the top, as much as you like.

Bake in a preheated oven at 180 degrees for 10 – 15 minutes or until the cheese has melted and started to brown.

Prepared, tried, and tested by: Bobby Swanson‎ 

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