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BAKED MACARONI MAC

This Macaroni Cheese recipe can stay fresh in the fridge for 2 to 3 days.

This stops the macaroni from absorbing more liquid while baking, resulting in bloated overcooked pasta (hot pasta absorbs liquid faster, butter creates a thin film of protection) and less sauce

Cool macaroni slightly and lightly coat in butter.

You can top it with peppers, onion, panko bread crumbs and can also add dried herbs of your choice. I have added pineapple here but you can add veggies like broccoli and asparagus.

Be creative with this dish as it loves a bit of flair.

You can actually just serve it right from the pan.

BAKED MACARONI MAC

You don’t always have to bake your Mac and cheese.Different cheeses have different proportions of salt so tasting makes a big difference at this point. Taste the cheese sauce before you add the pasta.My favourite is cheddar! Choose melting cheeses for the best texture. I would avoid bagged, pre-grated cheeses because they contain cellulose (an anti-caking agent) that can in some cases cause your cheese not to melt as it should. Stir until that sauce is thick enough to coat the back of your spoon. Whisk together milk and egg in a large bowl. Boil macaroni in a large pot of salted water until barely done, about 5 minutes. Don’t stop stirring the milk once it hits the pan as it can either make lumps or scorch. Directions Preheat the oven to 350 degrees F (175 degrees C).

Keep the sauce a bit creamier by adding more milk as the macaroni will absorb the sauce. You can prepare the dish in advance and keep it in fridge to bake later.You can add some butter on top to make it more luxurious.When you add butter to the pan it’s helpful to add some oil, so that the butter does not get burnt.You can omit the pineapple and make simple Mac and cheese if you don’t like pineapple.Other Pasta based dishes worth trying are Cheddar Vegetable Au-Gratin, Vegetable Pesto Spaghetti, Creamy Vegetable Fusilli Pasta and Pasta Salad to name a few.

You can always experiment with the cheese and add according to your taste. Popular recipes include using Gruyere, Gouda, mozzarella and parmesan cheese. While Cheddar cheese is most commonly used for macaroni and cheese, other cheeses may also be used-usually sharp in flavor-and two or more cheeses can be combined. This is one of those recipe that never goes wrong (if you follow the recipe correctly)! It’s a straightforward recipe, starting with a basic butter-flour roux that is used to thicken milk to make the cheese sauce. This homemade baked dish is my most favorite and has pleased my friends, families, children and even the pickiest eaters. Home cooked dish is creamy and a very comforting dish for cold winter days when you crave something satisfying. I don’t really like this dish from restaurants as you can taste the uncooked flour and its slightly powdery. Buttery, creamy, cheesy with a perfectly cooked macaroni and it comes with a twist! I strongly feel that Mac and cheese should be uncomplicated as it is a soul-warming food. This pasta bake has comfort food written all over it. A comforting baked dish for those cold winter evenings!