![]() ![]() ![]() When you only use these two types of cheese, the dish will lack depth of flavor (in comparison to my normal mac and cheese). I only added the mozzarella to give the dish a creamy texture and an amazing cheese pull. I designed this recipe to be the most simple and quick way to make mac, so I only used sharp cheddar and mozzarella. This results in a more flavorful and satisfying mac and cheese experience. The grooves on the surface of the pasta help trap and hold the sauce, ensuring that each bite is coated with cheesy goodness. It has a unique spiral shape with ridges and provides plenty of nooks and crannies for the cheese sauce to cling to. I would say I use cellentani the most often. I use elbows or cellentani pasta, also known as cavatappi. Elbows are short, curved pasta tubes that are ideal for holding onto the cheesy sauce. I have some tips below to help you achieve this if it’s what you’re looking for. This method is not going to provide you a crispy, browned topping that you’d achieve with a traditional oven-baked, Southern soul food version. My baked macaroni and cheese is one of the most popular recipes on this website for a reason! In my opinion, nothing beats that top layer of crust using the baked method. This usually results in a tender, well-cooked pasta texture.
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