![]() The tangy tastes from the cheddar, Dijon mustard, and Tabasco are matched by the Champagne’s briskness, while the bubbles contrast nicely with the dish’s richness. There are three kinds of cheese in this recipe for the best. It might seem garish to put Champagne with mac ’n’ cheese, but in this case the high-low pairing works quite well. Perfectly creamy and cheesy mac and cheese that takes only 30 minutes to make on the stovetop. Season with additional salt and freshly ground black pepper as needed and serve.īeverage pairing: Laurent-Perrier Brut L-P Champagne, France. Add remaining ingredients and stir until cheese is melted. Add the flour and whisk to combine, then cook for 1 to 2 minutes, whisking constantly, until the mixture is a light golden brown color and beginning to emit a nutty smell. In a large Dutch oven or saucepan, melt the butter over medium heat. Drain pasta and return to the pot over very low heat. Cook the pasta according to the instructions on the box, then drain set aside.Add pasta and cook according to manufacturer’s instructions. Bring a large pot of heavily salted water to a boil over high heat.3/4 teaspoon hot sauce, such as Tabasco.4 tablespoons unsalted butter (1/2 stick). ![]() 16 ounces shredded extra-sharp cheddar cheese (about 6 cups).This recipe was featured as part of our DIY TV Dinners story.
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