The good news is that this sauce will work with almost any cheese (although don’t use mozzarella). A little trick I discovered while making LOTS of ultra-smooth purees in fine-dining restaurants.Ĭheese: I’m a big cheddar cheese kinda guy but you may have other preferences. Adding a cooked potato will make an ultra-smooth sauce and help to emulsify everything together. Here are the secret ingredients for this mac and cheese sauce:Ĭooked Potato: This is not a usual ingredient in mac and cheese or bechamel sauce but it works surprisingly well. Did I mention, there’s brown butter in this?!Ībsolutely no processed cheese was harmed in the making of this mac and cheese sauce.There’s no melting salts, food additives or processed cheese in this recipe.This sauce has a high cheese to milk ratio meaning you get the maximum cheese flavour – not just a milk sauce with cheese. You enjoy intensely flavoured cheese sauces.No need to grate cheese here! The blender does that for you. You don’t feel like grating a GIANT bowl of cheese.You don’t like making flour-based rouxs.The added cooked potato in this recipe works wonders to make an ultra smooth sauce. You’re tired of grainy mac and cheese sauces.Reasons why this is the only way I make my cheese sauce nowadays: Why You NEED This Mac and Cheese In Your Life Right Now
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