LettersĪ few weeks back we were talking about asparagus. You can wrap a sausage in puff pastry, brush with egg wash, pop it into the oven preheated to 180C and cook it for 20-25 minutes and you will have something resembling the fast food you walk past at an agricultural show. You could also add a few tablespoons of tomato sauce. This will make the mixture slightly less dense. For better results, remove sausages from their skins and mix through some extra herbs and perhaps some breadcrumbs soaked in milk, then squeezed to reduce the liquid content. The same thing happens if you use fatty pork mince. The fat then heats up and fries the pastry. If wrapped in pastry, that fat renders out and drenches the bottom of the pastry. The average sausage contains about 20 per cent fat, and some up to 30 per cent. You can make sausage rolls using sausages but choose low-fat snorkers.
HOW LONG IS MAC AND CHEESE GOOD FOR IN THE FRIDGE MAC
Enjoy your mac 'n' cheese croquettes with a cold beer. Remove, drain on paper towel, and season with salt. Then deep-fry in hot oil until golden brown. Take a tablespoon of your cold mac and cheese in the palm of your hand, moistened with cold water, and form it into a squat cylinder. Roll in seasoned plain flour, bath in an egg and milk wash, and dredge in panko breadcrumbs. I will also offer you a crisp alternative. But add enough warm milk to make the sauce smooth and creamy and the ratio of fat to water will return to normal. When you reheat leftover mac and cheese, there will be too much fat in the sauce and it will curdle. This sneaky overnight operation left the macaroni plump and bloated and the sauce depleted of liquid, throwing the proportion of water to fat (from the cheese and butter used to make the sauce) out of whack. While your mac and cheese was in the fridge, the pasta component was still absorbing liquid. Defrost, then heat to piping hot in a saucepan on the stove top.When I reheat my mac 'n' cheese, it splits and goes gluggy. While macaroni is the ideal pasta shape for this meal, you could easily substitute this out for penne, bowties, or spirals.ĭoes this freeze well? This is the perfect dish to freeze! Place in an airtight container and store in the freezer for up to 6 months. Common questions about Mac and Cheese:Ĭan I use other types of pasta? Absolutely. If you love slow cooker recipes check out my recipes for Lamb Shanks, Chicken Curry and Chicken Soup. This recipe would be great to take along to a potluck dinner, just under cook it slightly at the end as the macaroni will keep cooking through as you transport it. If you decide to do this make sure your slow cooker bowl is safe to put in the oven under the grill. I wanted to add a crispy topping so put it under the grill at the end with some more cheese and breadcrumbs until it was golden.
You could also add some diced ham, cooked bacon or chopped sausage to up the protein in the meal. Keep an eye on it and keep stirring at the end because the timing will vary from one slow cooker or crock pot to the next. If it sits too long the pasta will absorb more of the sauce and go quite soft. The timing at the end of cooking is crucial to serve it while the pasta is still al dente with a creamy sauce. Make sure you stir the mixture every 20-30 mins to stop it sticking to the bottom of the slow cooker. I used 1 cup of grated mozzarella and 1 cup of colby cheese but you could use whatever cheese is your favourite or what you have on hand.
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