Macaroni and cheese sharp cheddar uk
Bake at recipe temperature for 25-35 minutes, until hot and bubbly.Before baking, let dish sit on counter for 30 minutes.Cover tightly with foil and refrigerate 1-2 days ahead. Make as directed (but do not bake), transfer to baking dish and cool completely.To get the 2 cups of gruyere, use as close to an 8 oz block of gruyere as you can (different brands have different sized blocks), and shred.To get the 4 cups of cheddar, use a 16 oz block of cheddar and shred.Sprinkle the top with the last 1 1/2 cups of cheese and bake for 15 minutes, until cheesy is bubbly and lightly golden brown.Top with 1 1/2 cups of grated cheeses, then top that with the remaining pasta mixture. Pour half of the pasta mixture into the prepared baking dish. In a large mixing bowl, combine drained pasta with cheese sauce, stirring to combine fully.Stir in another 1 1/2 cups of cheese, and stir until completely melted and smooth. Remove from the heat and stir in spices and 1 1/2 cups of the cheeses, stirring to melt and combine.It should almost be the consistency of a semi thinned out condensed soup. Continue to heat over MED heat, whisking very often, until thickened to a very thick consistency.Slowly pour in the remaining milk/half and half, while whisking constantly, until combined and smooth. Slowly pour in about 2 cups or so of the milk/half and half, while whisking constantly, until smooth. Cook for approximately 1 minute, whisking often. Melt butter in a large saucepan over MED heat.Approximately 3 cups for the sauce, 1 1/2 cups for the inner layer, and 1 1/2 cups for the topping. While water is coming up to a boil, grate cheeses and toss together to mix, then divide into three piles.Drain and drizzle with a little bit of olive oil to keep from sticking. When boiling, add dried pasta and cook 1 minute less than the package directs for al dente. Bring a large pot of salted water to a boil.Preheat oven to 325 degrees F and grease a 3 qt baking dish (9×13″).2 cups grated Gruyere cheese divided (measured after grating).4 cups grated medium sharp cheddar cheese divided (measured after grating).I definitely will not be making this again. The general consenses was that it was edible, but not that great. It did thicken in the oven, but it was too saucy to brown. I left it in for another 15 minutes then decided it was as good as it was gonna get. After 45 minutes, I took it out, but it was still a bit runny and not at all browned. It did thicken, obviously, but when I poured it on to the macaroni, there was sooo much sauce that the pasta was practically swimming! I added some ham and peas, then topped with breadcrumbs and put in the oven. This is when I first realized that it takes TWO whole bags of shredded cheese! I kept going, since id already used 4 cups of milk. So I decided to add the cheese and see if it helped. It didnt thicken much, due to the amount of milk. I made the cheese sauce the way I do a gravy, starting with butter and flour, then slowly adding the milk. First, as I was making it, I thought that 4 cups of milk seemed a bit much. Sadly, I misplaced my usual recipe and thought Id give this one a try.
#Macaroni and cheese sharp cheddar uk mac
We're all big food lovers, and none of us can resist a good homemade mac n'cheese. I made this for dinner tonight for myself, my boyfriend and my 7 year old.