Last edited Tue Apr 10, 2018, 12:51 PM - Edit history (1)
Keep the plastic cheese away from my Mac n Cheese.
I'll take Pinconning Extra Sharp.
Recipe is simple:
chop most of the cheese into half inch cubes. Grate a small part of it.
Prepare macaroni per instructions and taste.
Prepare a simple béchamel sauce per recipe. Add grated cheese and stir until well incorporated and smooth.
Put cooked macaroni into a butter coated casserole.
Stir in cubed cheese.
Pour in béchamel sauce and mix gently, but well. You want the cubed cheese to remain in chunks.
Top with bread crumbs, per personal choice.
Bake in preheated 350 degree oven for 45 minutes, or until top is crisp.
Serve immediately.
The cheese should be suitably stringy and gooey. The top should be a bit crunchy.
The Pinconning Extra Sharp is a very sharp crumbly cheddar-like cheese. It has considerable zip to it. My advice, get the sharpest cheddar you can. But Pinconning has a unique zip, if you can get it.
This Mac n Cheese is to die for!!
No plastic Velveeta called for.
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