When you're choosing cheeses for your baked mac and cheese recipe, Wisconsin has you covered. The choice is yours and choosing is really the fun part of creating the best mac and cheese recipe. And you want a cheese that's all about melting – fontina, and monterey jack come to mind. You want a cheese that piles on the flavor – think cheddar, Havarti, or gorgonzola.
When you're looking to whip up a killer baked mac and cheese recipe, it all starts with the cheese. But macaroni alone? That's just a tough chew. You can enjoy cheese on its own – it's one of the greatest flavor experiences of all time. Who supplies the creamy goodness? Cheese again. Who brings the flavor to mac n cheese? Cheese. Serve with a green salad.Who's the star of a baked mac and cheese recipe? The cheese.Ĭheese has a bone to pick with whoever coined the term " macaroni and cheese." What's up with the second-place billing? Shouldn't it really be "cheese and macaroni?" Because when you think about it, cheese is undeniably the star of this world-favorite dish. Put the breadcrumbs and parsley in a bowl, drizzle with the olive oil and toss to combine.
Spoon the pasta into a greased 2.25 litre (80 fl oz/9 cup) ovenproof dish, measuring about 18 x 30 x 6 cm (7 x 12 x 2½ inches). Stir in the pasta and season well with salt and freshly ground black pepper.Ĥ. Stand for 5 minutes to cool slightly then stir in the cheese until smooth. Remove from the heat and whisk in the mustard and egg yolk. Return to the heat and cook, stirring, until the mixture starts to boil and thicken. Remove from the heat and slowly stir in the milk until smooth. When the butter starts to sizzle, stir in the flour and cook, stirring, for 1 minute, or until pale and bubbly. Meanwhile, melt the butter in a medium saucepan over medium-high heat. Process the bread into coarse crumbs by pulsing it in a food processor.ģ. Cook the pasta in a large saucepan of boiling salted water, following the packet instructions, until al dente.
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