If you’re tired of the same old stovetop mac and cheese recipes, you’re in for a treat. We’ve got a game-changer for you – "Blender Mac and Cheese." This unconventional twist on the classic dish is sure to tantalize your taste buds with its impossibly smooth sauce and gooey cheese stretches.
The Magic of Blender Mac and Cheese
Blender Mac and Cheese is a revelation in the world of creamy pasta dishes. It’s more than just a clickbait title; it’s a method that results in a velvety cheese sauce like no other. Andrew Rea, the genius behind ‘Basics with Babish,’ introduced us to this game-changing recipe.
Ingredients You’ll Need
To embark on your Blender Mac and Cheese journey, gather these ingredients:
- 8 oz. mild cheddar cheese, shredded
- 5 oz. Monterey Jack cheese, shredded
- 5 oz. Gruyère cheese, shredded and divided
- 4 cups whole milk, plus more if needed
- Kosher salt and freshly ground pepper
The Cooking Process
To make this delicious dish, follow these steps:
In a blender, combine the egg yolks, mustard, cayenne pepper, 6 ounces of cheddar, 4 ounces of Monterey Jack, and 4 ounces of Gruyère.
In a large high-walled skillet or saucepan, bring the milk to a boil over medium-high heat. Stir in 2 teaspoons of salt.
Add the pasta, then reduce the heat to medium-low and cook until the pasta is al dente according to the package instructions, stirring occasionally to prevent scorching the milk.
Drain the pasta, reserving the pasta cooking milk. Pour the milk into a pitcher and transfer the pasta back to the skillet.
With the blender running, gradually pour the reserved milk into the egg-cheese mixture and blend until the sauce is smooth, taking around 30 to 45 seconds.
Pour the cheese sauce over the cooked pasta and stir to combine.
Fold the remaining 2 ounces of mild cheddar, 1 ounce of Monterey Jack, and 1 ounce of Gruyère into the mac and cheese. It may seem like there’s too much sauce, but it will thicken as it cools.
Season with salt and pepper, then serve. If the sauce thickens too much, simply add more milk to reach the desired consistency.
Troubleshooting: Common Issues and Solutions
Even the best of recipes can sometimes run into problems. Here are some common hiccups you might face while making Blender Mac and Cheese and how to resolve them:
The cheese didn’t melt: If your cheese isn’t melting as expected, don’t worry. You can return it to low heat, stirring constantly, or microwave it in 15-second bursts. You can even add more cheese and bake it – just pretend that was your plan all along.
The sauce broke: If your sauce is chunky due to cooling or sitting around, try reconstituting it with a splash of milk. However, if it broke during cooking, it’s time to start over and give it another shot.
Blender Mac and Cheese is a game-changer in the world of mac and cheese recipes. This unconventional approach to making a creamy and cheesy delight is worth the effort. So, if you’re in the mood for a dish that’s a step above the ordinary, give Blender Mac and Cheese a try. Your taste buds will thank you.
Give this recipe a shot, and experience the magic of Blender Mac and Cheese for yourself!
Note: This article is a summary of the Blender Mac and Cheese method and includes troubleshooting tips to ensure your culinary success.
Troubleshooting Your Mac and Cheese Experience
What is a good blend of cheese for mac and cheese?
A great mac and cheese hinges on the perfect cheese blend. For a heavenly, gooey texture, consider this winning combination:
- Cheddar: Cheddar cheese provides a rich, sharp flavor that’s a must for mac and cheese.
- Monterey Jack: Combine it with Cheddar for an extra layer of creaminess.
- Parmesan: This adds a salty, nutty depth to the dish.
- American Cheese: Its meltability ensures a silky smooth sauce.
- Cream Cheese: For an incredibly creamy texture.
With this blend, you’ll achieve the ultimate mac and cheese experience, striking the right balance between flavor and melt-in-your-mouth perfection.“`
Can you mix cheeses for mac and cheese?
Mixing Cheeses for Mac and Cheese Excellence
For an irresistible blend of flavors, combining cheeses is the way to go. Try this winning combination:
- Gruyère (5 oz.): Adds creaminess with a subtle nutty undertone.
- Cheddar (5 oz.): Infuses a tangy and bold punch.
To take it to the next level, don’t forget to crown your dish with a generous sprinkle of salty, grated Parmesan. This trio of cheeses creates a symphony of cheesy perfection, ensuring your mac and cheese is a taste sensation.“`
How do you emulsify mac and cheese?
Effortless Emulsification for Mac and Cheese
Here’s a smart way to create a creamy mac and cheese without the need for a traditional flour roux. Simply follow these steps:
Cook the Pasta in Milk: Begin by cooking your pasta directly in milk, ensuring it’s the star of the show.
Stir in the Cheese: Once the pasta is ready, stir in your chosen cheese directly into the same pot.
By cooking the pasta in milk, the starch released from the pasta naturally emulsifies and thickens the sauce, eliminating the need for flour. This shortcut ensures a velvety, luscious mac and cheese with minimal fuss.“`
How to make mac and cheese that isn t grainy?
Preventing Grainy Cheese Sauce: A Quick Guide
When crafting your mac and cheese, avoiding that undesirable grainy texture is key. Here’s how:
Choose the Right Cheddar: Opt for high-quality, aged cheddar. This selection will not only provide a more robust flavor but also a smoother texture.
Grate Your Cheese Fresh: Using freshly grated cheese is a game-changer. It melts more seamlessly into the sauce.
Let It Reach Room Temperature: Prior to use, allow the cheese to come to room temperature. This step promotes smoother incorporation.
Keep the Heat Low: Maintain a gentle heat throughout the process. High temperatures can lead to graininess.
Minimal Stirring After Melting: Once the cheese has melted, refrain from over-stirring the sauce. Excess agitation can cause undesired texture changes.
By following these steps, you’ll ensure your mac and cheese boasts a lusciously smooth, velvety texture, free from any graininess.“`
Can you blend cheese in a blender?
How does Gordon Ramsay make mac and cheese?