![]() I never have mac n cheese without a hefty shake of black pepper. The earthy, subtle heat from the pepper contrasts perfectly with the tang of the white cheddar. Why not cut out unnecessary extra fat where we can in this recipe? You KNOW that cheese is more than going to make up for it!Ĭracked Black Pepper: Cracked black pepper is the perfect topper for this white cheddar mac n cheese. BUT I still use plant-based/vegan butter in this recipe because it is another opportunity to achieve a similar buttery taste without as much fat, namely saturated fat. Plant-Based Butter: This is obviously not a plant-based or vegan dish, what with all the cheese and milk. We can have a delicious mac n cheese with a decent cut in calories. But we can still achieve a great cheese sauce using 2% milk and flour as a thickening agent, instead of heavier, fattier milks and creams that other recipes may call for. ![]() Let’s not kid ourselves this is an INDULGENT recipe and is not very healthy. ![]() It also gives the white cheddar cheese sauce the perfect smooth and creamy texture that is indulgent without feeling incredibly heavy.Ģ% Milk: I prefer to use 2% milk over whole milk or heavy whipping cream mixtures to help reduce the fat content in this mac n cheese. 3 cups frozen baby broccoli florets 1/2 pound elbow macaroni 1 1/2 tablespoons unsalted butter 2 tablespoons flour 1 1/3 cups milk 4 ounces sharp white. It’s sharp and tangy, so it gives this recipe a unique punch. Vermont White Cheddar: Vermont sharp white cheddar is hands down the BEST white cheddar for this recipe. Why? Because the shells, with their mini cup shape, serve as the perfect vessel to transport delicious cheese sauce to your mouth. Shell Pasta: Shell pasta is the superior pasta for this decadent white cheddar mac n cheese.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |