The perfect macaroni and cheese dish starts with a white sauce made with melted butter, then flour, salt and other seasonings such as mustard are whisked together with mik. It is then cooked until thick. Cheeses of all types can be added, but the king of cheeses to use is Cheddar. Don’t go to far with the cheddar for the extra sharp variety can cause the macaroni to have a mealy texture. We found this out in our lab last week. I picked up two packages of extra sharp cheese and three of the groups’ macaroni was a little mealy. So it was no fault of theirs.
I am not going to reinvent the wheel so check out my post from last spring on Macaroni and Cheese. It has step-by-step pictures and tips to help you make the perfect macaroni and cheese for the upcoming holidays.
Here are the results of some really good macaroni and cheese.
The Teacher Cooks