everything else is just a vehicle for the garlic and onions, amirite?
The one that gets her really… demanding… is the mac and cheese. It’s just a cheddar mornay - white roux, milk until about heavy cream consistency cheddar cubes or shredded, let it get thicker than you’d like… Then cook the pasta not-quite-done, drain off most the liquid and finish cooking with the sauce. chives and fine-chopped bacon if you’re a weirdo with left over bacon… fresh cracked black pepper
Its one of my go-to comfort foods. or comfort sides. you can get surprisingly fancy with it, too. lots of variation is possible.
I just saw a Mac and cheese tip I want to try. Cook the macaroni in equivalent amount of water (one cup to one cup) to al dente, do not drain whatever is left over. Shouldn’t be much left over but it’ll be starchy goodness
I usually go with a large amount of water because you don’t really need that much starch to act as an emulsifier, and generally for pasta, if you use relatively small amounts of water, the pasta will drop the temperature of the water and simmer awkwardly for a bit.
though I came across an interesting idea for pasta “Risotto style”… last night. using vege or chicken stock. apparently it’ll thicken stocks into good stocks (not sure it’ll work for mac and cheese, though. they say already thickened stocks like mornays are not so helpful.)
everything else is just a vehicle for the garlic and onions, amirite?
The one that gets her really… demanding… is the mac and cheese. It’s just a cheddar mornay - white roux, milk until about heavy cream consistency cheddar cubes or shredded, let it get thicker than you’d like… Then cook the pasta not-quite-done, drain off most the liquid and finish cooking with the sauce. chives and fine-chopped bacon if you’re a weirdo with left over bacon… fresh cracked black pepper
Its one of my go-to comfort foods. or comfort sides. you can get surprisingly fancy with it, too. lots of variation is possible.
I just saw a Mac and cheese tip I want to try. Cook the macaroni in equivalent amount of water (one cup to one cup) to al dente, do not drain whatever is left over. Shouldn’t be much left over but it’ll be starchy goodness
I usually go with a large amount of water because you don’t really need that much starch to act as an emulsifier, and generally for pasta, if you use relatively small amounts of water, the pasta will drop the temperature of the water and simmer awkwardly for a bit.
though I came across an interesting idea for pasta “Risotto style”… last night. using vege or chicken stock. apparently it’ll thicken stocks into good stocks (not sure it’ll work for mac and cheese, though. they say already thickened stocks like mornays are not so helpful.)