I made this along with meatloaf tonight and it was amazing! I don't know what those 1 star raters are talking about. I did make a change or two. The first change I made was to the roux. I did not add 1/4 cup flour because in my experience with making mac and cheese, too much flour will make it dry no matter how much liquid you use. I instead melted the butter, cooked the onion and garlic then slowly drizzled in the flour and stopped at a certain point. Then after that I let it cook for 5 minutes, stirring constantly. Then I added the milk and half and half and cooked for ten minutes. After that I did the following in order with the pan on low on the stove: I added the cream cheese, stirring until the mixture was smooth, then I added the Parmesan and mixed until smooth, then I added the cheddar in three parts, mixing until smooth after every addition, then I added the Monterrey jack in three parts, stirring until smooth after every addition, then added the Swiss in three parts, stirring until smooth after every addition. Then I added the pasta. I omitted the smoked flavor and the bread crumb topping and I added seasoning salt and black pepper to the roux before I added the cheese. This was a nice recipe and there is no reason why, if you follow my tips, that you cannot achieve smooth sauce. Remember, adding cold ingredients to a hot sauce when the pan is off the stove is going to yield griddy results. This is just experience over 19 years, I started when I was 8 years old.
Was this review helpful?
15 users found this review helpful
I made this along with meatloaf tonight and it was amazing! I don't know what those 1 star...