![]() Pick up blocks of cheddar and jack, grab your box grater (or food processor) and let the shredding begin. This coating also prevents the cheese from melting properly. Pre-shredded cheese is often coated with cellulose, an anti-caking agent that prevents clumping. Use blocks of cheese, not pre-shredded cheese sold in bags. You'll need a total of six cups of shredded cheese, so mix and match as desired. You can substitute a variety of cheeses, just choose a combination that delivers both the taste and gooeyness you want. ![]() Cheeses that work well in macaroni and cheese include fontina, mozzarella, Monterey jack, pepper jack, Colby, gouda, Gruyere, and American. ![]() In this recipe, I marry sharp cheddar and gooey Swiss in the cream sauce.
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