![]() ![]() In order to get the smoothest texture when melting the cheese add it to the the béchamel sauce just before tossing it with the pasta. Blue cheeses as well as aged cheeses such as parmesan and Pecorino Romano should be added in smaller quantities so that they melt uniformly with the other cheese. Gruyere, cheddar, raclette and Emmenthal are all good cheeses to use for the sauce base. Macaroni and cheese begins with a béchamel sauce and can then be endlessly customized, from the type of cheese used in the recipe, to the type of pasta and any other add ins that make the perfect macaroni and cheese. The earliest Canadian recipe for macaroni and cheese appeared in 1845 and since the recipe has since gone through many reinterpretations with the most essential components remaining the same. ![]() Whether made on the stove top or baked in the oven, macaroni and cheese is a perfect example of Canadian comfort food.
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