I was looking for a mac and cheese recipe that didn't call for a processed cheese as the main ingredient (like Velveta) and came across this one. Very good, however, I would skip the flour step. This recipe is basically how I make alfredo sauce, just with different cheeses. And I have never used flour or any thickener. If it's too thin, add more cheese! I also suggest using a whisk when adding the milk/half & half. I've found that when you heat the butter and milk together (in any cheese sauce), whisking for a good minute or two before adding anything else will help it from separating later.
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I was looking for a mac and cheese recipe that didn't call for a processed cheese as the main...