#My recipes mac and cheese how to
#My recipes mac and cheese for mac
#My recipes mac and cheese mac

I want your family to melt into every bite the way my family does, eyes rolling back in their heads and everything. What can I say, I want you to get this right. I tried it once, when I was in a rush and regretted it. But I do not put it in my baked macaroni and cheese.

#My recipes mac and cheese mac

Okay, I sometimes put some store bought shredded cheese when making stove top boxed mac and cheese because my kids like that little bit of stretchy cheese in there. Do I put store bought shredded cheese in my macaroni and cheese? No ma'am. I always need to whip up quick meals and snacks. I have a few bags in my fridge right now.

Do I use shredded cheese? Yes, absolutely. Also block cheese is always better than the shredded ones (I really am sounding like Ina now). I promise you that it will make the difference in the flavor. What to use for this recipeįor this recipe, please buy extra sharp, aged or Vermont cheddar. Whether you want to keep it simple and grab some cheddar cheese or explore other types of cheese, like Ina Garten says, you must get the good quality cheese for the best mac and cheese. Let's talk about different types of cheese.

The thing that makes the difference in how your macaroni and cheese tastes is the type and amount of cheese you use. This dish is rich enough to grace your holiday table but simple enough for every day meals.Ĭhoosing the right type of cheese for your Macaroni and CheeseĮveryone I know has made macaroni and cheese at some point in his/her life. It has that rich sharp cheddar flavor with a mild yellow mustard taste and has the right amount of garlic and onion powder tells your tastebuds this dish was seasoned but you don't encounter any bits of seasoning while eating (totally picky kid eater friendly). You can't really go wrong with a classic. My 5 Cheese Macaroni and Cheese Recipe is a remix of this one. It is my base for many other types of macaroni and cheese recipes that I make. When you cook often you tend to rely on your classic recipes as a base and then you branch out from there. Now don't get me wrong, when I am in a rush I totally make a good ole macaroni pie, so I'm not knocking macaroni pie. I decided to give it a try and the end product was so rich and creamy that I started making my mac and cheese with that white sauce base and never looked back. It called for smoked gouda, and some other smoked cheeses as well as fresh herbs. The recipe I found was unlike any other mac and cheese I ever had. I remember that this was the way my mom made it when I was growing up.

#My recipes mac and cheese for mac

While planning my Christmas menu one year I came across a recipe for mac and cheese using a white sauce (bechamel if you're fancy).

Finishing up the classic macaroni and cheese.

Adding the cheese to the sauce and pasta.

Making the Bechamel (White sauce) for the Macaroni and Cheese.

Choosing the right type of cheese for your Macaroni and Cheese.

I continued to make my macaroni and cheese this way until a few years ago. Her macaroni pie was (are kids still saying this, insert shoulders raised emoji here).

#My recipes mac and cheese how to

My good Trini/Grenadian friend taught how to make macaroni pie when I was in undergrad. When I first started making good macaroni and cheese on my own I made it the Trinidadian macaroni pie way. However, It is not how I always made macaroni and cheese. I'll admit, never comes out the same way twice.This classic baked macaroni and cheese is in steady rotation in my home. But now they beg for Dad's classic baked. Browning the top on broil is a good idea too, however don't walk away, this only takes a minute and should be watched closely. I even throw in a 3rd like some garlic spiced goat cheese, in moderation. Or one part gruyere or smoked gouda, to 3 parts sharp cheddar. Like one part swiss to 3 parts sharp cheddar. ( corkscrew noodles ) And, I agree with others here, this recipe needs a lot more cheese. Also to give a gourmet flare, I use cellentani pasta instead of elbow noodles. Stir continuously until it thickens, then add your desired spices and 1/2 the cheese. Then, slowly add the remaining 1-1/2 cups milk. Then slowly add this milk corn starch mixture to the heated melted butter on medium heat stirring continuously.

Stir the corn starch into the 1/2 cup milk until thoroughly dissolved. Then in 1/2 cup milk, add 3 tbl spns corn starch. For easy and truly smooth and creamy mac n cheese, zero grainy, try starting with 3 tbl spns butter melted. You really don't need to perfect a roux or be a sous chef. Essentially, this is what the butter and flour is, and the reason people are getting grainy results. Not described here is instructions on how to make a good roux sauce.