OK, after reading 10 top rated recipes for mac n cheese I have found the perfect one, and it is the adaption by Nicole. I am an expert cook, and identified some of the problems folks are having though, so I'd like to impart some tricks, as it seems many are having trouble with the roux and white sauce that is the base of any mac n cheese recipe. 1st the rule when making roux is use the same amount of butter and flour, but I have found that adding a bit extra butter comes out better. When cooking your roux, stir constantly, and cook it about 2 minutes. Then take the roux off the stove and add WARMED (not scalded) milk, a little bit at a time, CONSTANTLY stirring. After you add the milk, constantly stir through the 2 minute boil also. Use SHARP cheddar only for mac n cheese, other cheeses are just not flavorful enough. Although I hate to buy velveeta, for this recipe it is a must to keep the cheese from separating. I did not want the bread crumb topping, and the cooking time and temp on Nicoles recipe is too long...and too high temp. I used 350, in a COVERED corningware dish for 20 minutes. I must say I probably doubled the cheese in Nicoles recipe and it was a bit too much, but have some extra shredded cheddar on hand so you can adjust the cheese to your preference. If you like Kraft mac n cheese but don't want the chemicals, this is pretty close to the rich cheese flavor, but much better and creamier. I think the roux is where most folks go wrong.
Was this review helpful?
472 users found this review helpful
OK, after reading 10 top rated recipes for mac n cheese I have found the perfect one, and it...