Make Any Macaroni and Cheese With This Simple Formula
There is a time and a place for the serious macaroni cheese mad scientist , but sometimes you just want an easy way to get it done without thinking too long.
Enter the Food52 method. With this method, demonstrated by Food52 founders Merrill Stubbs and Amanda Hesser, you can customize the pasta and cheese using any short pasta you like, your favorite cheese (or cheeses … in my case, ALL OF THEM), your desired meat blend and vegetables. -inside and toppings.
Game after game looks something like this:
- Boil pasta or short pasta of your choice in salted water.
- Make a dressing with equal parts butter and flour. Then add eight times the hot milk. (In this case, they use a lump of butter and half a cup of flour.) Beat until the dressing is smooth, barely simmering, and covers the back of the spoon.
- Season with the dressing with salt and any other flavors (nutmeg, mustard, pepper, etc.) and add grated cheese to your liking.
- Add any other cooked meats or vegetables (herbs, grated meats, other vegetables, etc.) at this point.
- Ready to eat. Or, for a bake, transfer to a baking dish with your desired bread filling (slices of bread, panko, Italian bread crumbs, etc.) on top and bake at 375F for 30 minutes, until browned on top.
Watch the video to see more detailed explanations, as well as some ideas and inspiration. Buffalo Chicken with Macaroni and Cheese, anyone?
Making Macaroni and Cheese Without a Recipe | New York Times with food52
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