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Cheesy deliciousness! That’s what I want in my mac n cheese. And a little crunch. Is that asking too much?
I don’t think so.
It seems, however, when I make baked macaroni and cheese, it would come out a little dry, curdled and less creamy then I would like. So when my son came home with a block of Tillamook medium white cheddar cheese, I set out to find a way to make a creamy, cheesy, crispy, baked macaroni and cheese.
Shouldn’t be too hard right?
First stop, read and research many different recipes and techniques.
Most of them put two or more eggs into the mix, my thinking is, that’s more like egg custard with mac n cheese added; a lot used American or Velveeta cheese to gain creaminess, but then, you lose some interesting cheese flavors, to add mundane cheesiness.
Not what I’m going for at all. But after much research, I think I’ve got it.
And it’s not hard at all.
One of the tricks was to use less flour in the roux.
The second trick was to undercook the macaroni just slightly and allow them to finish cooking in the sauce in the oven.
The third trick was to lower the oven temperature, to keep everything from curdling.
And finally, the addition of sour cream gave this a creamy texture I was looking for.
Now that’s a good mac n cheese!
While pasta cooks, heat the 4 tablespoons butter in a saucepan over medium heat; add the flour and cook, stirring for about 3 minutes or until you have a light brown roux. Slowly add the milk, stirring constantly until the roux begins to thicken. Add the mustard and a bit of salt and pepper.
While continuing to stir, slowly add the cheese (it helps if you grate the cheese in advance and let it sit at room temperature for about an hour); once the cheese is melted, stir in the sour cream. Mix well, then pour over the macaroni (it will seem very soupy, no worries, it will all work out).
LindySez: Served Lindy’s Favorite Macaroni and Cheese with my fav smoked pork chops and steamed broccoli! Creamy YUMMY deliciousness!
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