Discover a macaroni and cheese recipe that is truly amazing!
Everybody loves macaroni and cheese.
It's rich, creamy and so delicious. It's gotta be the ultimate comfort food!
Thinking of it brings back fond childhood memories: My Grandmother would make it for me. I remember the first time I had it I thought; "This is fantastic!"
Of course she knew what she was doing and she had a great macaroni and cheese recipe...
Years later I find myself working in a small bakery/café in San Francisco.
Out front they sold wine and cheese. They would let the guests sample the cheese. When the cheese became small, unsightly little nubs, they ended up in the kitchen with me and the chef.
The chef worked her magic and made the most incredible macaroni and cheese from those little nubs. We tasted it and I thought; "Wow! Just like grandma's!"
The chef had an amazing macaroni and cheese recipe too!
There are a few tricks to getting it right though; she showed them to me and now I'm gonna show 'em to you!
A good macaroni and cheese recipe should give you a dish that is smooth and creamy. The pasta should be cooked perfectly and have a rich, cheesy flavor.
Have you ever made macaroni and cheese and it didn't come out smooth and creamy? Definitely less than dreamy? Maybe a little gritty and grainy...
How about big pools of grease in the pan? Or rubbery mac and cheese? That's the worst!
Well fear not; it's easy to make smooth and creamy macaroni and cheese. The secret is in the roux...
A roux is a mixture of equal parts fat and flour. When liquids are added to the roux, they become thick. When a roux is used in macaroni and cheese, the starch in the flour surrounds the fat in the cheese. This keeps the fat molecules apart so the sauce doesn't "break"*. The sauce is smooth and the cheese is not grainy or greasy.
Another secret to great macaroni and cheese...
Use a little Parmesan cheese; It brings out the flavor of the other cheeses!
This is the basic method for making a roux and adding liquids to it.
One Important Note to keep in mind; only add a cold or room temperature liquid to a hot roux or, cold roux to a hot liquid. Never add a hot liquid to a hot roux.
You will not have a smooth sauce. The heat from the liquid will surround the roux and make it difficult to mix together.
The macaroni and cheese recipe below is based on the one we used at the café. It's the classic macaroni and cheese recipe. Everybody I've ever made for has loved it. It's a definite winner!
Note: Always grate the cheese fresh. Don’t use the stuff that comes shredded. It has sawdust in it! (I'm not kidding, read the ingredients list.) They call it cellulose powder.
Never make a cheese sauce with cheese that's already grated. The cellulose powder will not dissolve and the sauce will be gritty.
The best Parmesan is Parmigiano-Reggiano. It's from Italy and it's a little pricey, but it's the best in the world.
And you deserve the best!
Remember...Don't buy shredded Parmesan! Grate it yourself for a much tastier dish.
Macaroni and Cheese Sauce
Be a Barbecue Know-Hower!
Do you have a question or comment about this recipe? Enter it below.
Have you've tried this recipe? Give us your review on it.
You'll be helping everyone who reads this page. And who knows, you may become famous!