No roux in this recipe
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I used an Italian 4 cheese blend last night in a Italianish take on Trini Mac Pie, with Italian seasonings, and the Trinidadian method and proportions.
I like making mac and cheese with butternut squash puree and a sharp cheddar.
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As someone who used to make mac and cheese for a living, there are four things I always did to achieve a superlative version of mac and cheese
- Use a bit of heavy or whipping cream
- Use a béchamel or roux
- Freshly grate your cheeses
- Always finish it off under the broiler
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Elaborate please
I worked as a short order cook for a national restaurant chain during college.
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I am going to make this tonight for the first time
https://www.wisconsincheese.com/recipes/2574/mascarpone-and-sharp-cheddar-macaroni-and-cheese
this one calls for chicken broth, might try it another time
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While I donât know about 3 cups of chicken broth, I do always add a splash of chicken stock to my pasta water. It adds just a little depth of flavor to the cooked pasta.
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Our M&C always starts with selecting a pasta other than macaroni. Orecchiette is a favorite, and so is Vesuvio. The sauce is a straightforward BĂ©chamel but substitutes a hearty squirt of Sriracha for the nutmeg. Moving on to the Mornay phase, there are sharp cheddar and gruyere. The top is grated cheddar and a good bit of Pecorino Romano, topped with panko. Sometimes other funkier cheeses make their way in, but the core model remains intact. Even though I am about to have mushroom ravioli, this makes me want mac and cheese. I confess that at least half the time, mac and cheese takes too long, and we make cacio e pepe.
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