Personally, our family prefers our mac and cheese firm. And it all has to do with when you bake the macaroni and cheese. There's a little trick you can use that lets you determine your desired texture - whether you want the finished result creamy, or more firm. The result will be a macaroni and cheese that's more firm in texture, with the noodles more adhering together in clumps, like in the photo a little bit below. That's right, to get that "firmer" macaroni and cheese texture, cover and refrigerate the assembled macaroni and cheese overnight or for at least 4-6 hours before baking.
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