![]() 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. It might seem garish to put Champagne with mac ’n’ cheese, but in this case the high-low pairing works quite well. 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. Drain pasta and return to the pot over very low heat.I used to turn up my nose at the very thought of mac and cheese. Add pasta and cook according to manufacturer’s instructions. stovetop macaroni and cheese from scratch. Bring a large pot of heavily salted water to a boil over high heat.3/4 teaspoon hot sauce, such as Tabasco Ingredients 1 pound pasta (I used cavatappi) 4 tablespoons butter 3 tablespoons all-purpose flour 1 teaspoon onion powder or garlic powder 1 teaspoon salt.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. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |