This time I threw in shredded cheddar cheese, a few random slices of American cheese, some parmigiana, and shredded mozzarella … it all works, it all tastes good.*Ĥ. *Truth: macaroni and cheese is my go-to for getting rid of too many leftover random pieces of cheese in the refrigerator. Just watch that you’re not burning the bottom … you can always just pull the pan off the heat or turn the heat off altogether. Mix until cheese is melted and thoroughly combined (it will have the consistency of fondue). Bring heat back down to low, and gradually stir in your shredded cheese. If the sauce coats the spoon and doesn’t look translucent or slide off the spoon like milk, it’s done! Stir in salt, white pepper, dry mustard powder, and nutmeg. To test the thickness, dip a metal spoon into the sauce. Bring the heat back to medium heat and whisk constantly for 2 to 3 minutes as the sauce thickens. The mixture will begin to thicken once the first cup is added, but will thin out as all of the milk is added. Itll make the sauce extra creamy and extra cheesy without complicating the overall flavor profile too much. Slowly pour in milk 1 cup at a time, whisking constantly. When youre considering which cheeses to use for your extra creamy mac and cheese, you might want to consider adding in some cottage cheese.
#Thick cheese sauce for mac and cheese plus
(By the way, melted butter, plus whisked in flour, and you’ve got yourself a roux!) Lower the heat. Microwave covered for 2 1/2 minutes, whisking every 30 seconds, or until thick. In a large microwave-safe bowl, melt butter (25-40 seconds on high).
Once melted, add the flour and whisk (with a fork or whisk) constantly until the mixture turns light brown, about 3 minutes. Stir to melt cheese and serve immediately with cooked pasta, vegetables, baked potatoes or whatever you love with cheese sauce Microwave Directions. The solution is typically in a traditional bchamel-like sauce (milk thickened with a roux of melted butter and flour), although it is possible to do a stellar. To make the Bechamel, in a large pot, melt butter over medium heat. We like to use unsalted butter for this and then adjust salt to taste when. When the butter has melted, add the flour and whisk in. Butter and Flour: Its the combination of butter and flour that thicken the sauce. Cook the pasta in salted boiling water until al dente. Make the sauce by putting the butter in a saucepan and popping onto a medium heat. ½ cup panko bread crumbs, toasted in the oven until golden (optional – I skipped it this time.)Ģ. ¾ pound dried pasta – usually one box of pasta (rigatoni and elbow macaroni work great!)ġ + ½ cups grated cheese (sharp cheddar and gruyere cheese are popular … see my thoughts on cheese, below*) I’ll be back soon with a less fancy version of our classic macaroni and cheese … think Velveeta (it’s the secret to all the very best homestyle mac on the planet, I tell you!), but until then, a fancified but simple-to-make version that will be an absolute hit.ĬLASSIC BAKED MACARONI AND CHEESE IN A BECHAMEL SAUCE My mom has been making the best mac ‘n cheese for as long as I can remember, and a few of her tried-and-true tricks: nutmeg and mustard powder … strange, I know … but just the ticket, I promise you that. I only had a bad reaction once when I ate too much of something containing it in one sitting, but it was bad enough for me to learn that the maximum daily doses for each are pretty low.I’m not sure there’s anything quite like homemade macaroni and cheese, and the secret to amazing mac ‘n cheese: the rich and creamy bechamel sauce (that all starts with a roux … don’t panic: a roux is surprisingly simple, and one of my kitchen secret weapons). I haven't tried xanthum gum as a thickener but I generally try to avoid it and guar gum because both are known to cause digestive symptoms and mess with blood sugar levels. I prefer it to flours because it doesn't impart any flavor so you don't have to cook it in order for it to be done, just add enough to get to the thickness you want and serve.īut you do have to use less of it than flours so adding slowly helps to avoid going too far too fast. I have never made mac and cheese from scratch but I use potato starch to thicken my gravies and sauces.