With a fairly low melting point, cheddar keeps things smooth. The king of all cheeses when it comes to coating your noodles. After what felt like an endless amount of testing for our quest to find *the* perfect recipe, we discovered which cheeses work best.and which ones to avoid at all costs. It seems obvious, but not all cheeses melt easily. The main qualification you should look for in a cheese for this dish: It needs to melt well. The type you choose is extremely important for the taste and texture of the sauce. What a terrible waste of a wonderful concept! The number-one mistake when making mac at home, aside from a cooking error like over-boiling the noodles, is using the wrong kind of cheese to start with. If there's one thing we hate, it's a bad batch of mac and cheese.
0 kommentar(er)
