Tuesday, November 8, 2011

seas of cheese

Homemade macaroni and cheese is one of my favorite comfort foods. In order to master this dish, one cannot be afraid to use too much cheddar, or any other cheese for that matter. Since I make mine gluten free, I use Parmesan cheese to thicken the rue instead of flour, which gives the mac a different kick then just using one type of cheese. My personal recipe includes, boiling milk, about 8oz of cheddar cheese, and throwing in any other types of cheese in the fridge - think American, Provolone, Mozzarella, even cream cheese, along with a little bit of salt and pepper to taste. The cheese shouldn't be too thick, but not to watery either - which is where the Parmesan helps to create the correct consistency. While mixing your cheese sauce over a low heat, make sure that you are boiling your pasta as well. Once the pasta is cooked, drain it, and then mix it in the cheese sauce. Finally, pour into ramekins to bake in the over for about ten minutes at 375 - the cheese should be bubbling a bit when done. Allow the dishes to cool for about five minutes and then enjoy.

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