“This is real life,” says Hussain, herself a mother of three. When Kim, an overworked mother of two, says she’s embarrassed by how haphazard her family’s meals have become, the host shakes her head.
YOUTUBE RECIPES FOR MAC AND CHEESE SERIES
The series is an engaging watch in large part because-like many other recent shows, YouTube channels, books, and blogs-it seeks to democratize the often-elitist landscape of food media. With good humor and charm, she visits “time poor” households and shares speedy recipes, celebrating food without sacrificing pragmatism. Now the culinary champion is among those bringing that attitude afresh to American TV, via her Netflix cooking series, Nadiya’s Time to Eat. For years, The Great British Baking Show comforted viewers with its friendly, low-stakes competition-the spirit of which was captured by the Season 6 winner, Nadiya Hussain.
The seeds of this new ethos were planted before the coronavirus crisis arrived. They also present an inclusive vision of foodie culture that’s refreshing all on its own, especially at a moment when audiences are craving programming that cares about their daily realities. These cultural products don’t just emphasize accessible ingredients and techniques. Food media during the pandemic have, sometimes surreally, seemed to abandon elitism in favor of a less ostentatious approach to cooking. Or Ina Garten getting real on Instagram about what her freezer looks like. Or a viral recipe for an easy shallot-pasta dish. In recent weeks, you may have seen YouTube clips of the Bon Appétit chefs fancifying boxed mac and cheese. The number of servings will, of course, depend on the volume of your baking dishes.Editor’s Note: This article is part of “ Uncharted,” a series about the world we’re leaving behind, and the one being remade by the pandemic. You can fill them to within about 1/2 inch of the rim. Serve immediately.įor individual servings: choose small baking dishes that hold 1-1/2 to 2 cups each. Bake at 350☏ until the top is golden, about 15 minutes. Transfer the pasta mixture to a 9×13-inch baking dish and evenly scatter the reserved breadcrumbs on top. Drain well and return to the pot.Īdd the cheese sauce, peas, and ham to the pasta and gently stir to combine. Add the macaroni and cook, stirring occasionally, until al dente, about 1 minute less than indicated on the package. Keep warm.īring a large pot of well-salted water to a boil over high heat. Turn off the heat and gently whisk in the Cheddar, Havarti, and Parmigiano-Reggiano. Lower the heat to maintain a gentle simmer and cook, whisking occasionally, for 10 minutes. Raise the heat to medium and bring the sauce to a simmer, whisking constantly. Whisk until the sauce is smooth and has the consistency of heavy cream, about 6 minutes. Be sure to whisk around the edges of the pan to get all the lumps. Slowly add the milk, while whisking constantly. Whisk in the flour and continue to whisk over low heat for 3 minutes-the butter and flour should gently bubble and froth without coloring. Melt the butter in a heavy-duty 3- to 4-quart saucepan. Position a rack in the center of the oven and heat the oven to 350☏.
Add a pinch of salt and the Parmigiano-Reggiano (if using). Put the breadcrumbs in a medium bowl and drizzle the butter over the crumbs. If using the garlic, stir it into the butter.
0 kommentar(er)
