Do I need clarified butter to make mac-n-cheese?
Ok, someone mentioned Mac-n-Cheese. Which led me to a mornay sauce. Which requires a bechamel. Leading to roux. Dropping me on the doorstep of clarified butter. I haven't ever used or made it. Is there a reasonable way to make it? Can I make a huge batch and keep it forever? Should I even bother for a mac-n-cheese?
Best Answer
Clarified butter is rather simple to make. It's simply butter that has had the milk solids and water removed. It does last longer than regular butter, and can be stored for several weeks in the refrigerator. It also has a higher smoke point than regular butter, so you can use it when higher temperatures are called for without it smoking or burning.
- Slowly melt your butter and let it sit for a bit to separate
- Skim off the foam from the top
- Gently pour the butter off of the milk solids which have settled
You'll be left with about 75% of what you started with. I'm not sure what you mean by huge batch, but I usually make about a sticks worth at a time, as needed.
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Can I use clarified butter in mac and cheese?
Even if you like butter, using ghee in your mac and cheese is worth a try. This clarified butter has a rich, nutty flavor that can enhance the taste. But the flavor isn't the only reason to try ghee. It's also a suitable option for people with dairy sensitivities.What can I use instead of butter in mac n cheese?
The best butter substitute for kraft mac and cheese is finely shredded cheese. Add 90g of shredded cheese for a standard 7.25oz box of mac and cheese. Other butter substitutes for mac and cheese include cream cheese, greek yogurt, sour cream, ricotta, peanut butter, mayo, and pumpkin puree. Psst.How do you thicken macaroni and cheese?
Use cornstarch or all-purpose flour. The cold water will create a slurry. Stir the slurry into the cheese sauce over medium heat, and let the sauce boil and thicken. The heat will also remove the raw flour taste. You can add more thickening agent until the cheese sauce reaches your desired thickness.Is it better to make mac and cheese with milk or water?
In order to get the full creaminess factor, I recommend using whole milk or at least 2%. Can you use water instead of milk for mac and cheese? You can use water instead, but your mac n cheese will lack in creaminess.More answers regarding do I need clarified butter to make mac-n-cheese?
Answer 2
A really easy way to make it can be found here, on Cooking for Engineers.
Answer 3
Yeah, you really don't need clarified butter for roux. Clarified butter is for higher-heat applications, generally, or making the hollandaise family of sauces.
When making me (heh) I just use equal parts butter and flour, tossed into a medium-hot pan and cooked together. Stir (wooden spoon is preferable) until the raw flour taste is cooked out. Then to make your bechamel, whisk in your milk--slowly at first! You want to loosen up the roux, change it from a paste to a thick liquid then an actual sauce. Nutmeg is traditional at this point for bechamel. Then to turn it into a Mornay, whisk in handfuls of grated cheese until you reach your desired cheese level. Again, go slowly, it can split if you're over-aggressive. Then add pasta, bake, etc.
Answer 4
Clarified butter, also known as ghee, is wonderful. Stores in the fridge forever, has a great mouth feel, has a particular scent, and, unlike butter, doesn't burn! You should definitely try it. You can buy some the first time, so you know what you're going for, but afterwards you can make your own.
I always have some in the fridge, and use it primarily when cooking Indian food.
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