Mac and cheese is an enduring American comfort food beloved for its creamy texture and hearty flavor. However, creating the perfect dish can be challenging, as many secrets circulate online. Chef Joshua Weissman shares tips for making an ideal baked mac and cheese, emphasizing the importance of cooking the pasta al dente to prevent overcooking. He also recommends using a blend of medium sharp cheddar and raclette or Gruyère cheese to achieve the best flavor and texture. Weissman highlights the value of a thinner cheese sauce to create creaminess and enhance the dish's overall enjoyment.
"The secret is NOT overcooking your pasta. Making a cheese sauce is easy. Keeping your pasta nice and chewy al dente makes a huge difference in the final product, but it's not easy."
"Any creamy cheese that isn't too aged. Aged cheeses don't always melt great. For my recipe, I use a 50-50 blend of medium sharp cheddar and raclette or Gruyère cheese."
"Let the flavors of the combined cheeses shine. Other than salt and perhaps a little garlic, I prefer to not season the mac and cheese."
"A thinner cheese sauce is key to the perfect mac and cheese. This allows the sauce to coat individual pasta pieces and yields a creamier texture."
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