This recipe includes a nice crunchy topping made with bread, grated parmesan, garlic, and a bit of butter. Here, I use Extra Sharp Cheddar and Colby, which melt really nicely, but you can try substituting some of your favorite cheeses too as long as they melt smoothly. The ingredients are basic mac and cheese ones – macaroni, butter, chicken broth (or vegetable broth to keep it vegetarian), heavy cream (or half and half), and lots of shredded cheese. Making side dishes ahead is a great time-saver and stress reliever, so you can focus on other aspects of your celebration and actually enjoy the preparation instead of running around with your stress levels through the roof at holiday time. It can be frozen for up to 2 months and just cooked the day of, but I have also made it a couple of days ahead and just kept in the fridge until cooking time. Second, it is a make-ahead recipe, which means you can make this for Thanksgiving or even Christmas today and it will taste perfect when it comes out of the oven on the day you bake it. It’s the key to ensuring a smooth end result. This is because it is made extra “soupy” initially. First, it is creamy and doesn’t clump and curdle. This is by far my favorite for 2 reasons. I have made many macaroni and cheese recipes over the years.
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