Creamy Mac and Cheese - No Béchamel, No Fuss!
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- Опубликовано: 28 ноя 2024
- Discover the ultimate creamy mac and cheese recipe without the hassle of making béchamel! This one-pan method uses the starch from the pasta itself to create a thick, luscious sauce, perfectly balanced with cheddar cheese and a touch of milk. With no béchamel base needed, this method saves time while delivering unbeatable creaminess. Top it off with panko breadcrumbs for a golden, crispy finish, and enjoy the best mac and cheese for any occasion!
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Yay!! So many videos for Thanksgiving coming up
I immediately thought of a similar mac and cheese recipe when I saw the W2 carbonara videos usage of toasting the pasta and adding tiny amounts of water versus the usual large pot of water method. Thanks for the passion and good company
Thank you for showing me how to cook mac and cheese a different way
bellissimo evan!!!
❤️🍷❤️
I find this process interesting and plan to try it. There are reasons why I find using less water appealing and I think it might alter the flavor complex a little. My husband can be my taste-tester. He's a Mac and Cheese connoisseur. :)
This is such an interesting experiment. For a moment I thought you were going to suggest chickpea pasta, maybe some interesting facet of the fact its made mostly of protein and fiber. Way more interesting its just taking advantage of starch you could find in pasta at maybe your local whole foods.
I can't believe you made mac and cheese like a risotto lol
Just want to not use milk and add extra stock or something, lol
I think the best results come from using a pre-reduced blonde chicken stock. Veal stock works brilliantly too, though it might slightly affect the final colour.
The moment you added milk it literally became bechamel..... I want my money back.
😂
nice
I guess it would work with an unflavoured nondairy milk, too. I bet buttermilk would also be delicious, along with some bacon bits all through or just in the topping. Maybe I watch too much @aaronandclaire but I also think it needs green onion garnish, lol.
The milk adds nothing to the cooking process of this dish. Milk is only included for it's flavor and texture. You could use any water based liquid you want instead. The starch from the pasta or added flour is what allows for the melted cheese to emulsify with the liquid into a sauce.
@ - that makes sense, thanks!
Chicken stock, especially homemade ones with a high level of gelatine, would work wonderfully as well.