![]() ![]() Grate your own cheese- Store bought shredded cheeses contains cultures and preservatives that prevent the cheese from melting properly and change the taste of the cheeses. The cheese is perfectly salted and melts wonderfully. Personally Tillamook is my cheese of preference. If you’re trying to budget, I would suggest shopping at Aldi as they have amazing cheese options for affordable prices. A cheese pull is mandatory, especially if you bring this to Thanksgiving dinner or a family potluck! Tips for making the perfect Cheese Sauceīuy the good stuff (if you can). It’s cheesy- The cheeses I chose are appropriate because they have a balance of flavors and melt nicely. It’s creamy– The inside of this Mac and Cheese is so deliciously creamy and moist! When trying different Mac and cheese recipes, I found that even the ones that nailed the creaminess had a dryer sauce. The roux step made my original recipe very intimating, and I always strive for easy recipes that anyone can make, regardless of experience. It does take practice, and if you don’t cook out the flour long enough or if your liquid ratio is off, your cheese sauce will come out too thick. It’s easy- A huge part of the reason I developed this recipe is that many home cooks struggle with making a roux. If you love this recipe, please leave a review at the bottom of this page. This recipe is a guaranteed show-stopper at any event because it is creamy and cheesy but also drop-dead gorgeous- I mean, look at her. I have been working on my Creamy Mac & Cheese for years and finally nailed down the perfect recipe! So many people love this recipe because you don’t need to make a roux, and you do not need an egg.
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