I'm searching for the best mac and cheese recipe as a base for Lobster Mac and Cheese. (I don't want to waste lobster!) I tested 3 recipes this afternoon, and this is by far my favorite. The egg-based recipes were too custardy, and roux-based ones are usually too gritty or pasty. However, this was super-cheesy and there was not a hint of flour taste. Be sure to remove the roux from the heat as you slowly stir in the milk, then return to the heat and stir constantly until it just begins to boil. Then add the cheese. I like the consistency after it cools, it doesn't puddle. If you like less dry, try baking it covered. I can't wait to play with it using different cheeses, and with/without the onion, depending on my guest list. And the lobster!
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I'm searching for the best mac and cheese recipe as a base for Lobster Mac and Cheese. (I...