Extra Cheese and Dried Bread Crumbs on the top – This will ensure a golden and crunchy top.Īnd no… Sorry Nadiya Hussain… It doesn’t need evaporated milk, yeast extract and especially not crushed cheese puffs… Am I alone in thinking that?ĭress it up with smoked salmon, ham and other stuff.Although occasionally I add a spoon of oregano or thyme or some smoked paprika for a different flavour hit. Seasoning – usually just salt and pepper.Optional Smoked Salmon and Peas for contrasting flavour, texture and to up the whole mac and cheese game.Cheese – I use a combination of Cheddar and Gruyère for rich, deep cheesiness and a little ‘gooey stickiness’.
This ensures it is gluten free and is mixed to a ratio that gives a rich and thick mac and cheese.
The basic white Roux Sauce– is made with standard butter, corn starch and milk. This is cooked with a drop of olive oil to prevent sticking and then coated in a dot of butter for silkiness. Macaroni (obviously) also known as elbow pasta. In my Mac and Cheese, you will find the following… 
It is not a difficult dish, but its execution is important! It should be baked to golden perfection with a crunch to the topping. In my world, ‘okay’ isn’t good enough… Mac and Cheese should always be sumptuously creamy and decadently cheesy. But the specific ingredients used and the ratios of those ingredients can make the difference between an ‘okay’ Macaroni Cheese and one that hits the sublime.
Guide to Safe Eating & Cross-ContaminationĪt their core, Mac and Cheese recipes have basically the same ingredients (macaroni and cheese sauce). Food – A Guide to Safe Eating & Cross-Contamination. Travel Tips & Planning (Abroad or at Home). Pasta Dishes, Sauces and All Other Things Pasta…. Main Meals (inc Casseroles and Slow-Cooked). Batter : Pancakes, Blinis, Waffles & More. Sweet Extras : Icings, Fillings, Ganaches, Sauces etc. Tray Bakes, Brownies, Blondies & Flapjacks. What other things have you used to crumb your meat and vegetables? Leave them in the comments below. Oats and Rosemary (or other fresh herbs) processed together. Corn Chips – I hear cheese flavoured D’Oritos are good. Corn Flake Crumbs – simply process cornflakes until they resemble a crumb or crush with your hands for a chunkier crumb. You wither bake or shallow fry your crumbed food. You can also use greek yoghut or mayonnaise in place of the egg wash. When I crumb I use the three step method which is: – dust in flour (anytype), dip in egg wash (egg and milk whisked together), then press into the crumb. I’m actually looking forward to trying some of these. The other night I ran out of breadcrumbs to crumb the chicken strips I was making for dinner which led to this post to share with you other things you can use to crumb your chicken, fish, beef, vegetables in.Īfter post the crumbed chicken strips on Facebook and Instagram where I had used corn flakes, the lovely community came back with other great things you can crumb with.
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