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As a young chef whose cookbook is a number one New York Times best seller, Joshua Weissman has shared a lot of easy and fun recipes. Joshua Weissman mac and cheese is one of his most appetizing recipes.
Joshua Weissman mac and cheese that we share here is the easiest and cheapest one. Using your saucepan, you can already make this cheesy and creamy food, no oven is needed. Now, experiment with this recipe for macaroni in a velvety cheese sauce without worrying about your cooking technique.
Joshua Weissman Mac and Cheese
Cooking equipment :
Ingredients :
- Water
- Salt
- 1/2 lb Macaroni (or pasta of choice) (buy here)
- 2 Tbsp (28 g) Unsalted Butter (buy here)
- 2 Tbsp (18 g) All-Purpose Flour (buy here)
- 1 cup (240 ml) Whole Milk (buy here)
- 1 cup (90 g) Raclette cheese, grated (buy here)
- 1 cup (90 g) Cheddar cheese, grated (buy here)
- 3.5 Tbsp (55 g) Crème Fraîche (buy here)
How to make Joshua Weissman mac and cheese :
- Bring some water to a boil in a saucepan and season with salt.
- Add the macaroni and cook until it is al dente (firm when bitten without feeling hard or chalky).
- Drain and set the pasta aside
- Next, to make the velvet cheese sauce, melt the unsalted butter in the second pan over medium heat and stir in the all-purpose flour. Cook them altogether for 45 seconds
- Then add whole milk slowly. Keep whisking until all of them thicken nicely and turn off the heat
- In the same pan, add grated cheese and whisk until completely melted and smooth. After that, add crème fraîche, season with salt and stir
- The last step is to add the pasta and mix it with the velvet sauce you just made
- You now have a delectable bowl of classic macaroni flavor
How to Store Joshua Weissman Mac and Cheese
Storing Joshua Weissman’s Mac and Cheese with the listed ingredients involves a few steps to maintain its quality:
1. Cooling:
- Allow the mac and cheese to cool slightly after cooking. Do not let it sit at room temperature for an extended period to prevent bacterial growth.
2. Separation:
- If you have leftovers and plan to store them, separate the mac and cheese into individual portions or into a storage container for easier reheating.
3. Airtight Container:
- Transfer the mac and cheese to an airtight container once it has cooled. Airtight containers help prevent the absorption of odors and maintain the dish’s flavor.
4. Refrigeration:
- Refrigerate the mac and cheese promptly after cooking or within 2 hours. Consume refrigerated leftovers within 3-4 days for optimal quality.
5. Freezing (if needed):
- If you need to store the mac and cheese for a more extended period, consider freezing it.
- Use a freezer-safe, airtight container or heavy-duty zip-top bags. Label with the date to track freshness.
- Frozen mac and cheese can be stored for 1-2 months for the best quality.
6. Thawing:
- Thaw frozen mac and cheese in the refrigerator overnight. Avoid thawing at room temperature to maintain the dish’s texture.
7. Reheating:
- Reheat refrigerated or thawed mac and cheese thoroughly before consuming. Use methods like microwave or stovetop.
- Add a splash of milk or cream while reheating to restore creaminess.
8. Quality Check:
- Before consuming reheated or thawed mac and cheese, check for any off odors or signs of spoilage. If there are any unusual smells or appearances, it’s advisable not to consume it.
Remember to follow proper food safety practices to ensure the mac and cheese remains delicious and safe for consumption during storage and reheating.
So that’s step by step of Joshua Weissman mac and cheese. Keep in mind to enjoy every step of the cooking process. Appreciate every trial and error so you can build your culinary intuition slowly, just like in the Joshua Weissman cookbook’s belief. Happy cooking, everyone!
