shutternoob.blogg.se

Note: There are three macaroni-and-cheese recipes on this site and this is not an accident. Seriously, why haven’t you made this yet? I just melted into a puddle remembering how good it was. Even better, it passes the most important test: it reheats like a charm, staying creamy and ohmahgaahblaa… This macaroni-and-cheese recipe might be the best thing since both macaroni and cheese. A triumph of the macaroni-and-cheese spirit and do you know what? It was all that and then some. So I turned to the one recipe I had heard from ten thousand people (and their mothers) was the bee’s knees. It needs something to help it stay creamy, to help suspend it and that thing is quite often a bechamel–milk thickened with a bit of cooked flour and butter. Real cheese–and not Velveeta or other eerily stable cheese products–really doesn’t like to be melted, cooled and remelted again. Oh, it still tasted awesome but I noticed that the leftovers didn’t reheat well. I was pretty sure I’d died and gone to mac-and-cheese heaven and from rereading all of your comments today, it seems that many of you agreed.īut when I made it for a second time in January, something wasn’t right. There was no bechamel and you didn’t even have to preboil the pasta. You see, I gave you a recipe last year for something that was honest-to-goodness-ly the easiest macaroni-and-cheese recipe ever invented. I promised you this and I had to make it right. We’re just weeks from bathing suit season and this here is no friend to lycra.īut I had to. If you need to cut through the richness of the butter, add some lemon zest or balsamic, but it all depends on your mushrooms, so make the choice after tasting.I’m sorry. If it looks a little dry, add some more pasta water and toss, then plate. 6.Īdd the pasta to the mushroom pan and toss, toss, toss. When you've got it right, add the pasta and cook until they float to the top (about 3 minutes). When the water is boiling, add enough salt that the water tastes like a soup (yes, try the pasta water with a spoon). Toss the ingredients around well, then turn heat to low. 4.Īdd the sage and butter, and season to taste with salt and pepper. In the sauté over medium high heat, add the mushrooms, allow them to sizzle, brown and expel liquid in the naked pan for about five minutes, or until there is visible color on them. This may mean simply quartering or halving them. Set a pot filled with at least 3 quarts of water over high heat and bring to a boil. Even when frozen they cook faster than boxed pasta - ready when they float to the top of the water, about 3 minutes.

The cavatelli can live in the freezer for 3 months, ready to use whenever. You may need to sprinkle a little flour on the sheet tray to prevent sticking. Knock it into the sheet tray and repeat with all remaining dough. Working 1 piece at a time, hold a table knife flat on top, blade parallel to the cut sides of the dough, push down and roll the dough until it is shaped into that "hollow," cylindrical shape. Roll those strips into snake like, cylindrical entities. Cut strips from the pancake 1/2-inch wide. Unwrap the dough, flatten it out into a pancake about 1/2-inch thick.

Knead the ball for 5 minutes, wrap in cling film and let rest for 30 minutes in the fridge. You can always bring it back with more semolina though). Add more water in 2 tablespoon increments until you can form a ball in the bowl (we want to form the ball with just enough water, so that it isn't drenched. With the tips of your fingers, massage them together. In the mixing bowl, add the semolina and 1/2 cup warm water.