I finally did it! I came up with the perfect cheese sauce for homemade Mac and Cheese.
Pay close attention because a great macaroni and cheese is not as easy as one would think. One of my favorite dishes is Mac and Cheese and I have struggled for years to get the recipe perfect. Hopefully I can impart all the tricks so you can enjoy the same great results and learn some new cooking words while you are at it.
Ingredient List:
2 Tbs Unsalted Butter
2 Tbs White Flour
1 1/2 Cup nonfat milk warmed
1/4 tsp salt
1/4 tsp cayenne pepper
1/4 tsp black pepper
2 cups grated pepper jack cheese (16 oz.)
6 cups cooked elbow macaroni
Crumbled bacon for garnish
Perfect sauces originate from a perfect Bachamel Sauce first. First you have to make a Roux, turn that into Bechamel Cream Sauce and then add cheese to make your perfectly Cheese Sauce to which you add your macaroni.
Roux is a combination of unsalted butter, cooked with flour until the flour itself is "cooked out" at which time you get a nutty aroma.
Makes eight 1 Cup Servings.
Perfect sauces originate from a perfect Bachamel Sauce first. First you have to make a Roux, turn that into Bechamel Cream Sauce and then add cheese to make your perfectly Cheese Sauce to which you add your macaroni.
Roux is a combination of unsalted butter, cooked with flour until the flour itself is "cooked out" at which time you get a nutty aroma.
Here we go: Making the Roux- Heat 2 Tbs Butter with 1/4 tsp cayenne pepper. Add 2 Tbs white flour. Stir with a whisk on a medium low heat that allows some bubbling but not burning. If it turns dark brown or burns, toss it out and start over! No one wants to eat brown macaroni and cheese! The only brown color should be the tiny flecks of cayenne pepper. Cook stirring constantly until a nutty aroma appears. This should take about 5 minutes. Getting to the nutty aroma stage is a must otherwise you will taste the uncooked flour in your sauce.
Heat up 1 1/2 cup nonfat milk in the microwave for 1 minute. Heating up the milk is equally as important as making the Roux. I am not sure why this works so well but trust me IT IS IMPORTANT.
Slowly add warm milk to roux while stirring continuously over low-med heat. The Roux will expand as you add the milk to create a smooth silky sauce. Do not add more milk until the bit that you have added has been absorbed by the roux mixture. Once all the milk is added stir over low heat until desired thickness is achieved. Add additional non fat milk (warm of course) if you want a thinner sauce.
Add 1/4 tsp salt and 1/4 tsp pepper
Add 2 cups shredded cheese. I prefer Pepper Jack. But, you could use Colby and Jack or even cheddar. You can use what ever you like. Stir mixture until cheese is all melted.
Fold in cheese sauce to 6 cups cooked macaroni. Serve immediately with crumbled bacon on top or Transfer to a baking dish. Top with crispy fresh crumbled bacon and set aside. Bake at 350 for 30 just before serving.
Heat up 1 1/2 cup nonfat milk in the microwave for 1 minute. Heating up the milk is equally as important as making the Roux. I am not sure why this works so well but trust me IT IS IMPORTANT.
Slowly add warm milk to roux while stirring continuously over low-med heat. The Roux will expand as you add the milk to create a smooth silky sauce. Do not add more milk until the bit that you have added has been absorbed by the roux mixture. Once all the milk is added stir over low heat until desired thickness is achieved. Add additional non fat milk (warm of course) if you want a thinner sauce.
Add 1/4 tsp salt and 1/4 tsp pepper
Add 2 cups shredded cheese. I prefer Pepper Jack. But, you could use Colby and Jack or even cheddar. You can use what ever you like. Stir mixture until cheese is all melted.
Fold in cheese sauce to 6 cups cooked macaroni. Serve immediately with crumbled bacon on top or Transfer to a baking dish. Top with crispy fresh crumbled bacon and set aside. Bake at 350 for 30 just before serving.
Makes eight 1 Cup Servings.
Awesome!!!!!!
