Looking for more Macaroni and Cheese recipes? Stir and cook for 3-4 minutes until color of roux 4.8/5 (4) Total Time 30 mins. Once melted whisk in flour, salt and pepper. You can simply omit or swap for additional shredded cheese. To prepare roux, melt butter into a medium saucepan over medium heat.
I like to add the golden Panko breadcrumbs on top for a bit of extra texture, but this is completely optional. Supplies and ingredients you'll need to make the roux for your macaroni and cheese dish learn tips, tricks and suggestions in this free online. It will continue to soften a little more as it is mixed into the hot cheese sauce and baked until golden. This will help create a smoother and more creamy texture.Ĭook the pasta until just al dente, barely tender.
Cook the pasta one minute shy of al dente according to the package instructions. Combine shredded cheeses in a large bowl and set aside. Pour noodles into the cheese mixture, stir to combine and then pour the entire mixture into a 9x13 casserole dish. Lightly grease a large 3 qt or 4 qt baking dish and set aside. Add salt and cheddar cheese (1 cup at a time) and stir until cheese has melted and sauce has thickened. If possible, shred the cheese at home and avoid pre-shredded packages. Just keep adding the milk 1/4 cup at a time and mixing well after each addition and youll get a perfect roux. If the mixture is too hot, the cheese (especially the Cheddar) may separate into an oily mess. Gently place back over low heat only if needed to melt the cheese.
The pot should be removed from the heat source and just hot enough to melt the cheese. Stir in the cooked pasta and add salt and pepper to taste. Stir in the cheeses and seasonings until fully melting. Slowly add in the half and half and cook for 5 minutes, until slightly thickened. Make sure the sauce is not bubbling when adding the cheese. Once melted, sprinkle in the flour and stir constantly until a roux starts to form, about 3 to 4 minutes. Adjust as desired, but keep in mind this may change texture and consistency of the sauce. I used a combination of Cheddar, Gruyere, and Parmesan based on personal taste. The exact amount of salt may differ based on the salt content of the chicken stock. Adding too much in the beginning will create lumps in the sauce.Īdjust the flavors to taste after mixing in all the cheese. Slowly whisk the chicken stock and milk into the roux (butter and flour mixture). Shells are a particular favorite with the kids. If desired, you can swap for another favorite medium-sized shape. The tube shape is perfect for holding the cheese sauce. I prepared the Baked Macaroni and Cheese with dried elbow macaroni.