![]() Pick up blocks of cheddar and jack, grab your box grater (or food processor) and let the shredding begin. This coating also prevents the cheese from melting properly. Pre-shredded cheese is often coated with cellulose, an anti-caking agent that prevents clumping. Use blocks of cheese, not pre-shredded cheese sold in bags. You'll need a total of six cups of shredded cheese, so mix and match as desired. ![]() ![]() You can substitute a variety of cheeses, just choose a combination that delivers both the taste and gooeyness you want. Cheeses that work well in macaroni and cheese include fontina, mozzarella, Monterey jack, pepper jack, Colby, gouda, Gruyere, and American. In this recipe, I marry sharp cheddar and gooey Swiss in the cream sauce.
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