the definitive step-by-step guide to making better mac and cheesethe definitive step-by-step guide t
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the definitive step-by-step guide to making better mac and cheesethe definitive step-by-step guide to making better mac and cheesethe definitive step-by-step guide to making better mac and cheese - can avocado be used as a facial mask

by:NOX BELLCOW     2019-12-22
the definitive step-by-step guide to making better mac and cheesethe definitive step-by-step guide to making better mac and cheesethe definitive step-by-step guide to making better mac and cheese  -  can avocado be used as a facial mask
A simple mac and cheese can be the ultimate comfort food, but it can be fun to change things sometimes or go beyond the kind in the box if it's your reliable spare.
Whether you just want to add your favorite cheese or you want to venture into "what you want!
"Territory, mac and cheese can accommodate any level of creativity you want.
Look for pasta, cheese, meat, vegetables and condiments in your pantry, refrigerator or local gourmet market that can easily dress up as already irresistible dishes.
Start with our classic macaroni and cheese recipes and play with these changes or invent your own.
Of course, this guide does not include all possible mac-and-
Cheese ingredients, but this is a good starting point to help you spread your wings on a basic basis.
Classic macaroni and cheese from 10 to 12 sides
Main course or 8 to 10
Of course, the service is not the richest, not the most spicy, not the most severe, and not the most outrageous: It's just-plain-delicious, no-
Macaroni and cheese are great in themselves, but it is also a pleasure to welcome the addition.
Recipes can be halved and in 8-or 9-
Square inches of casserole.
You can also bake the complete recipe with two different side dishesEach has ins.
Do it in advance: you can do the topping one day in advance.
The casserole can be assembled one day in advance and baked at room temperature;
Don't add toppings until you bake.
Adapted from May-
Cook pictorial June 2004 issue.
Good for topping5
Quality white sandwich bread (
About 5 ounces in total)
Torn into rough pieces (about 4½ cups)4 tablespoons (½ stick)
Cold salt-free butter cut into 8 equal portions for pasta and cheese 1 pound dry elbow macaroni or other small, shaped pasta1 tbsp plus 1 teaspoon salt5optional)
5 cups whole, low
Fat or skim milk, heated or 8 ounces of Monterey Jack cheese in the room ,(2 cups)
8 oz cheddar cheese, smooth and sharp like Cabot, chopped (2 cups)
For topping: place bread and butter in a food processor;
Pulse 10 to 15 times to produce a coarse debris mixture.
Pasta and cheese: Preheat the oven to 375 degrees F. Have a 9-by-13-
Inch glass or ceramic baking tray on hand.
Boil the 4 quarts of water in a large pot at high temperature.
Add macaroni and 1 tablespoon of salt;
Cook according to the packing instructions and drain water into the colander.
Heat the butter in a large pan-
Until the heat of the foam.
Add flour, mustard powder and pepper if used;
Mix evenly, continue to stir until the mixture is fragrant, the color is deepened for about a minute, and then gradually add the milk.
Boil, constantly scrape the bottom of the pot to prevent burning;
This step takes 10 to 15 minutes depending on the temperature of the milk. (
The mixture must be fully boiled to become fully thickened. )
Reduce the heat to medium or medium
Low, making the mixture hardly bubble at the edge;
Cook for about five minutes and stir occasionally until it is thick to the consistency of the thick cream.
Remove from the heat.
Add the cheese and the remaining teaspoon of salt and stir until the cheese is completely melted.
Add cooked pasta and stir well.
Transfer the mixture to the baking tray and lay a layer evenly.
The toppings spread evenly.
Bake until the mixture is bubbling and the crumbs are golden brown for about 20 minutes. (
If the top seems to turn brown too fast, cover it loosely with aluminum foil. )
Cool about five minutes before serving.
Step 1: Pick your pastaOrecchiette-Cavatappi —Cavatelli —Cellentani —Ditalini —Farfalle —Macaroni —Penne —Pennette —Radiatore —Rigatoni —Rotini —Shells (
Small and medium-sized)
Use any of these shapes for 1 pound, which are perfect for preserving cheese sauce.
If you have several ounces of food in different shapes left, feel free to mix and match;
Just make sure they cook roughly the same time.
Tip: Don't put the oil in the water for cooking pasta.
Cheese is not as sticky as pasta.
Step 2: Choose your cheese (or cheeses! )Asiago —Blue (sparingly)—Brie —Cheddar —Chèvre (goat)—Feta —Gorgonzola —Gouda —Gruyère —Havarti —Mascarpone —Muenster —Neufchatel —Parmesan —
Base of cheddar cheeseand-
Mix Jack by replacing any of them with 1 pound.
You can also use smoke or herbs-
Enhanced version.
Tip: Prepackaged
Ground cheese is coated with potato starch and powdered cellulose to prevent lumps.
It's better to do it yourself.
Most cheese can be used, but strong blue should be rarely used, and a large amount of mozzarella cheese is not the best option unless you like mac and cheese string.
Step 3: Add barbecue sauce or wing sauce
Pumpkin Sauce-
Spicy sauce, taste it-pesto —pumpkin purée —salsa —
Beer with milk.
White wine with milk-enhanced sauce can add color and taste.
More effective ingredients-
Especially drunk or spicy.
From an early age, I gradually worked up and tasted all the way. With these add-
Ins, use a cup or taste cheese unless indicated.
Tip: It's best to start with the B é chamel sauce with milk and flour.
If you just try to combine cheese with pasta, the cheese may be separated when heated.
Step 4: Add your aromatic garlic (
1 to 3 petals (chopped or sliced)—leeks, 1 cup —
1 cup or 1 cup caramel onion-
Scallions, 1 piece of fried meat, any of the butter, form the basis of the thick paste of the sauce (
Called roux)
Until soft, then add the flour and continue to make the béchamel sauce.
Step 5: fruit and/or vegetable Thistle heart (
Jarred or can)—avocado —bell peppers (any colour)—broccoli —
Brussels sprouts
A mild or hot pepper (
Add 1 to 3 tablespoons if hot, or taste)—figs (dried or fresh)—kale —
Sliced mushrooms (
Buttons, cremini, portobello, shiitake, etc. )—nuts (
Walnut, pistachio)—olives —peas —spinach —
Canned fresh tomatoes (drained)or sun-dried —squash (
Summer or Winter)
Unless indicated, you can bake, Fry or steam any of these before joining. Use 1 pound (or to taste)
If 1 cup of main material (or to taste)if not.
Step 6: put the protein bacon or pancetta (8 ounces)—
Steak, ground or shavedchicken —
Crab meat, meatduck confit —
Fish: fresh or smoked salmon or tunaham (any kind)—lamb, ground —lobster —pork, pulled —sausage (
The Italian chorus andalville—
ShrimpCook before joining: use 1 pound (or to taste)
If 1 cup of main material (or to taste)
If not, unless indicated.
Step 7: add caramel onion
Grated or crushed cheesechicharrones (Fried pork skin), chopped —nuts, chopped —
Onions or scallions, roasted and fried. This is a great place to add a bit of crunchy stuff to make your mac and cheese look more grilled
Step 8: Sprinkle in some seasons and you can use anything compatible with cheese and other ingredients in your herb, spice or condiment cabinet. Add to taste.
Tip: When seasoning with wood herbs such as rosemary, place the recipe's milk in a medium pan, then add the herb branch and heat the milk;
Turn off the heat when the steam goes up and make it steep for 10 minutes.
Filter the milk before adding it to roux.
Do you need some inspiration?
Here are some reliable combinations to get you started.
Cheddar cheese 8 ounces, chopped pan Chita 1 cup cooked peas chopped bacon 1 cup caramel onion cheddar cheese 1 cup chopped dried figs 1 cup chopped roasted walnut Asiago Fontina 1 pound cooked Italian sausage 1 cup grilled 1 cup of fresh salsaA simple mac and cheese may be the ultimate comfort food, but sometimes it's fun to change things or go beyond what's in the box, if it's your reliable backup
Whether you just want to add your favorite cheese or you want to venture into "what you want!
"Territory, mac and cheese can accommodate any level of creativity you want.
Look for pasta, cheese, meat, vegetables and condiments in your pantry, refrigerator or local gourmet market that can easily dress up as already irresistible dishes.
Start with our classic macaroni and cheese recipes and play with these changes or invent your own.
Of course, this guide does not include all possible mac-and-
Cheese ingredients, but this is a good starting point to help you spread your wings on a basic basis.
Classic macaroni and cheese from 10 to 12 sides
Main course or 8 to 10
Of course, the service is not the richest, not the most spicy, not the most severe, and not the most outrageous: It's just-plain-delicious, no-
Macaroni and cheese are great in themselves, but it is also a pleasure to welcome the addition.
Recipes can be halved and in 8-or 9-
Square inches of casserole.
You can also bake the complete recipe with two different side dishesEach has ins.
Do it in advance: you can do the topping one day in advance.
The casserole can be assembled one day in advance and baked at room temperature;
Don't add toppings until you bake.
Adapted from May-
Cook pictorial June 2004 issue.
Good for topping5
Quality white sandwich bread (
About 5 ounces in total)
Torn into rough pieces (about 4½ cups)4 tablespoons (½ stick)
Cold salt-free butter cut into 8 equal portions for pasta and cheese 1 pound dry elbow macaroni or other small, shaped pasta1 tbsp plus 1 teaspoon salt5optional)
5 cups whole, low
Fat or skim milk, heated or 8 ounces of Monterey Jack cheese in the room ,(2 cups)
8 oz cheddar cheese, smooth and sharp like Cabot, chopped (2 cups)
For topping: place bread and butter in a food processor;
Pulse 10 to 15 times to produce a coarse debris mixture.
Pasta and cheese: Preheat the oven to 375 degrees F. Have a 9-by-13-
Inch glass or ceramic baking tray on hand.
Boil the 4 quarts of water in a large pot at high temperature.
Add macaroni and 1 tablespoon of salt;
Cook according to the packing instructions and drain water into the colander.
Heat the butter in a large pan-
Until the heat of the foam.
Add flour, mustard powder and pepper if used;
Mix evenly, continue to stir until the mixture is fragrant, the color is deepened for about a minute, and then gradually add the milk.
Boil, constantly scrape the bottom of the pot to prevent burning;
This step takes 10 to 15 minutes depending on the temperature of the milk. (
The mixture must be fully boiled to become fully thickened. )
Reduce the heat to medium or medium
Low, making the mixture hardly bubble at the edge;
Cook for about five minutes and stir occasionally until it is thick to the consistency of the thick cream.
Remove from the heat.
Add the cheese and the remaining teaspoon of salt and stir until the cheese is completely melted.
Add cooked pasta and stir well.
Transfer the mixture to the baking tray and lay a layer evenly.
The toppings spread evenly.
Bake until the mixture is bubbling and the crumbs are golden brown for about 20 minutes. (
If the top seems to turn brown too fast, cover it loosely with aluminum foil. )
Cool about five minutes before serving.
Step 1: Pick your pastaOrecchiette-Cavatappi —Cavatelli —Cellentani —Ditalini —Farfalle —Macaroni —Penne —Pennette —Radiatore —Rigatoni —Rotini —Shells (
Small and medium-sized)
Use any of these shapes for 1 pound, which are perfect for preserving cheese sauce.
If you have several ounces of food in different shapes left, feel free to mix and match;
Just make sure they cook roughly the same time.
Tip: Don't put the oil in the water for cooking pasta.
Cheese is not as sticky as pasta.
Step 2: Choose your cheese (or cheeses! )Asiago —Blue (sparingly)—Brie —Cheddar —Chèvre (goat)—Feta —Gorgonzola —Gouda —Gruyère —Havarti —Mascarpone —Muenster —Neufchatel —Parmesan —
Base of cheddar cheeseand-
Mix Jack by replacing any of them with 1 pound.
You can also use smoke or herbs-
Enhanced version.
Tip: Prepackaged
Ground cheese is coated with potato starch and powdered cellulose to prevent lumps.
It's better to do it yourself.
Most cheese can be used, but strong blue should be rarely used, and a large amount of mozzarella cheese is not the best option unless you like mac and cheese string.
Step 3: Add barbecue sauce or wing sauce
Pumpkin Sauce-
Spicy sauce, taste it-pesto —pumpkin purée —salsa —
Beer with milk.
White wine with milk-enhanced sauce can add color and taste.
More effective ingredients-
Especially drunk or spicy.
From an early age, I gradually worked up and tasted all the way. With these add-
Ins, use a cup or taste cheese unless indicated.
Tip: It's best to start with the B é chamel sauce with milk and flour.
If you just try to combine cheese with pasta, the cheese may be separated when heated.
Step 4: Add your aromatic garlic (
1 to 3 petals (chopped or sliced)—leeks, 1 cup —
1 cup or 1 cup caramel onion-
Scallions, 1 piece of fried meat, any of the butter, form the basis of the thick paste of the sauce (
Called roux)
Until soft, then add the flour and continue to make the béchamel sauce.
Step 5: fruit and/or vegetable Thistle heart (
Jarred or can)—avocado —bell peppers (any colour)—broccoli —
Brussels sprouts
A mild or hot pepper (
Add 1 to 3 tablespoons if hot, or taste)—figs (dried or fresh)—kale —
Sliced mushrooms (
Buttons, cremini, portobello, shiitake, etc. )—nuts (
Walnut, pistachio)—olives —peas —spinach —
Canned fresh tomatoes (drained)or sun-dried —squash (
Summer or Winter)
Unless indicated, you can bake, Fry or steam any of these before joining. Use 1 pound (or to taste)
If 1 cup of main material (or to taste)if not.
Step 6: put the protein bacon or pancetta (8 ounces)—
Steak, ground or shavedchicken —
Crab meat, meatduck confit —
Fish: fresh or smoked salmon or tunaham (any kind)—lamb, ground —lobster —pork, pulled —sausage (
The Italian chorus andalville—
ShrimpCook before joining: use 1 pound (or to taste)
If 1 cup of main material (or to taste)
If not, unless indicated.
Step 7: add caramel onion
Grated or crushed cheesechicharrones (Fried pork skin), chopped —nuts, chopped —
Onions or scallions, roasted and fried. This is a great place to add a bit of crunchy stuff to make your mac and cheese look more grilled
Step 8: Sprinkle in some seasons and you can use anything compatible with cheese and other ingredients in your herb, spice or condiment cabinet. Add to taste.
Tip: When seasoning with wood herbs such as rosemary, place the recipe's milk in a medium pan, then add the herb branch and heat the milk;
Turn off the heat when the steam goes up and make it steep for 10 minutes.
Filter the milk before adding it to roux.
Do you need some inspiration?
Here are some reliable combinations to get you started.
Cheddar cheese 8 ounces, chopped pan Chita 1 cup cooked peas chopped bacon 1 cup caramel onion cheddar cheese 1 cup chopped dried figs 1 cup chopped roasted walnut Asiago Fontina 1 pound cooked Italian sausage 1 cup grilled 1 cup of fresh salsaA simple mac and cheese may be the ultimate comfort food, but sometimes it's fun to change things or go beyond what's in the box, if it's your reliable backup
Whether you just want to add your favorite cheese or you want to venture into "what you want!
"Territory, mac and cheese can accommodate any level of creativity you want.
Look for pasta, cheese, meat, vegetables and condiments in your pantry, refrigerator or local gourmet market that can easily dress up as already irresistible dishes.
Start with our classic macaroni and cheese recipes and play with these changes or invent your own.
Of course, this guide does not include all possible mac-and-
Cheese ingredients, but this is a good starting point to help you spread your wings on a basic basis.
Classic macaroni and cheese from 10 to 12 sides
Main course or 8 to 10
Of course, the service is not the richest, not the most spicy, not the most severe, and not the most outrageous: It's just-plain-delicious, no-
Macaroni and cheese are great in themselves, but it is also a pleasure to welcome the addition.
Recipes can be halved and in 8-or 9-
Square inches of casserole.
You can also bake the complete recipe with two different side dishesEach has ins.
Do it in advance: you can do the topping one day in advance.
The casserole can be assembled one day in advance and baked at room temperature;
Don't add toppings until you bake.
Adapted from May-
Cook pictorial June 2004 issue.
Good for topping5
Quality white sandwich bread (
About 5 ounces in total)
Torn into rough pieces (about 4½ cups)4 tablespoons (½ stick)
Cold salt-free butter cut into 8 equal portions for pasta and cheese 1 pound dry elbow macaroni or other small, shaped pasta1 tbsp plus 1 teaspoon salt5optional)
5 cups whole, low
Fat or skim milk, heated or 8 ounces of Monterey Jack cheese in the room ,(2 cups)
8 oz cheddar cheese, smooth and sharp like Cabot, chopped (2 cups)
For topping: place bread and butter in a food processor;
Pulse 10 to 15 times to produce a coarse debris mixture.
Pasta and cheese: Preheat the oven to 375 degrees F. Have a 9-by-13-
Inch glass or ceramic baking tray on hand.
Boil the 4 quarts of water in a large pot at high temperature.
Add macaroni and 1 tablespoon of salt;
Cook according to the packing instructions and drain water into the colander.
Heat the butter in a large pan-
Until the heat of the foam.
Add flour, mustard powder and pepper if used;
Mix evenly, continue to stir until the mixture is fragrant, the color is deepened for about a minute, and then gradually add the milk.
Boil, constantly scrape the bottom of the pot to prevent burning;
This step takes 10 to 15 minutes depending on the temperature of the milk. (
The mixture must be fully boiled to become fully thickened. )
Reduce the heat to medium or medium
Low, making the mixture hardly bubble at the edge;
Cook for about five minutes and stir occasionally until it is thick to the consistency of the thick cream.
Remove from the heat.
Add the cheese and the remaining teaspoon of salt and stir until the cheese is completely melted.
Add cooked pasta and stir well.
Transfer the mixture to the baking tray and lay a layer evenly.
The toppings spread evenly.
Bake until the mixture is bubbling and the crumbs are golden brown for about 20 minutes. (
If the top seems to turn brown too fast, cover it loosely with aluminum foil. )
Cool about five minutes before serving.
Step 1: Pick your pastaOrecchiette-Cavatappi —Cavatelli —Cellentani —Ditalini —Farfalle —Macaroni —Penne —Pennette —Radiatore —Rigatoni —Rotini —Shells (
Small and medium-sized)
Use any of these shapes for 1 pound, which are perfect for preserving cheese sauce.
If you have several ounces of food in different shapes left, feel free to mix and match;
Just make sure they cook roughly the same time.
Tip: Don't put the oil in the water for cooking pasta.
Cheese is not as sticky as pasta.
Step 2: Choose your cheese (or cheeses! )Asiago —Blue (sparingly)—Brie —Cheddar —Chèvre (goat)—Feta —Gorgonzola —Gouda —Gruyère —Havarti —Mascarpone —Muenster —Neufchatel —Parmesan —
Base of cheddar cheeseand-
Mix Jack by replacing any of them with 1 pound.
You can also use smoke or herbs-
Enhanced version.
Tip: Prepackaged
Ground cheese is coated with potato starch and powdered cellulose to prevent lumps.
It's better to do it yourself.
Most cheese can be used, but strong blue should be rarely used, and a large amount of mozzarella cheese is not the best option unless you like mac and cheese string.
Step 3: Add barbecue sauce or wing sauce
Pumpkin Sauce-
Spicy sauce, taste it-pesto —pumpkin purée —salsa —
Beer with milk.
White wine with milk-enhanced sauce can add color and taste.
More effective ingredients-
Especially drunk or spicy.
From an early age, I gradually worked up and tasted all the way. With these add-
Ins, use a cup or taste cheese unless indicated.
Tip: It's best to start with the B é chamel sauce with milk and flour.
If you just try to combine cheese with pasta, the cheese may be separated when heated.
Step 4: Add your aromatic garlic (
1 to 3 petals (chopped or sliced)—leeks, 1 cup —
1 cup or 1 cup caramel onion-
Scallions, 1 piece of fried meat, any of the butter, form the basis of the thick paste of the sauce (
Called roux)
Until soft, then add the flour and continue to make the béchamel sauce.
Step 5: fruit and/or vegetable Thistle heart (
Jarred or can)—avocado —bell peppers (any colour)—broccoli —
Brussels sprouts
A mild or hot pepper (
Add 1 to 3 tablespoons if hot, or taste)—figs (dried or fresh)—kale —
Sliced mushrooms (
Buttons, cremini, portobello, shiitake, etc. )—nuts (
Walnut, pistachio)—olives —peas —spinach —
Canned fresh tomatoes (drained)or sun-dried —squash (
Summer or Winter)
Unless indicated, you can bake, Fry or steam any of these before joining. Use 1 pound (or to taste)
If 1 cup of main material (or to taste)if not.
Step 6: put the protein bacon or pancetta (8 ounces)—
Steak, ground or shavedchicken —
Crab meat, meatduck confit —
Fish: fresh or smoked salmon or tunaham (any kind)—lamb, ground —lobster —pork, pulled —sausage (
The Italian chorus andalville—
ShrimpCook before joining: use 1 pound (or to taste)
If 1 cup of main material (or to taste)
If not, unless indicated.
Step 7: add caramel onion
Grated or crushed cheesechicharrones (Fried pork skin), chopped —nuts, chopped —
Onions or scallions, roasted and fried. This is a great place to add a bit of crunchy stuff to make your mac and cheese look more grilled
Step 8: Sprinkle in some seasons and you can use anything compatible with cheese and other ingredients in your herb, spice or condiment cabinet. Add to taste.
Tip: When seasoning with wood herbs such as rosemary, place the recipe's milk in a medium pan, then add the herb branch and heat the milk;
Turn off the heat when the steam goes up and make it steep for 10 minutes.
Filter the milk before adding it to roux.
Do you need some inspiration?
Here are some reliable combinations to get you started.
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