Macaroni & Cheese - Creamy Please!?!
What am I doing wrong? Not cooking the sauce long enough perhaps? I'm wondering if it's the flour or milk that would make it look like that? I use Kraft Sharp Cheese usually. It's my 8 year olds favorite dish (of course) I would love a good recipe that perhaps you've used in your family with success. Thank you!
Answers: I've made M&C a few times, even tried a Crock Pot recipe. They both tasted good -not great- but the sauce wasn't creamy. It had a grainy look and texture not creamy.
What am I doing wrong? Not cooking the sauce long enough perhaps? I'm wondering if it's the flour or milk that would make it look like that? I use Kraft Sharp Cheese usually. It's my 8 year olds favorite dish (of course) I would love a good recipe that perhaps you've used in your family with success. Thank you!
Could be several things. Usually, too much heat will cause what you are describing.
Here is a very basic and easy to use recipe - very similar to one I make (I use Cabot Seriously Sharp Cheddar and it is wonderful):
http://www.recipezaar.com/264330
Good luck with it!
The secret to creating a creamier and smoother Mac&Cheese is to add Velveeta, sour cream, and evaporated milk in addition to the other ingredients and cheeses. Be sure to thoroughly whisk the roux to smooth out any lumps.
cook your mac, then add velveeta cheese, it's the best.....never heard of flour being part of it.
Wisconsin Cheese Bake
A savory twist on traditional macaroni and cheese made with multiple cheeses for layers of cheese flavor in every bite.
PREP TIME 10 Min
COOK TIME 15 Min
INGREDIENTS
1 (16 ounce) package elbow macaroni
1 cup shredded mozzarella cheese
1 cup shredded Swiss cheese
1 cup grated Parmesan cheese
1 cup shredded provolone cheese
1/2 cup ricotta cheese
1/2 cup sour cream
1/2 cup heavy cream
1 tablespoon chopped fresh parsley
1/2 teaspoon dried Italian seasoning
1/2 teaspoon garlic salt
DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, 6 to 8 minutes. Drain.
In a large bowl, toss together the mozzarella cheese, Swiss cheese, Parmesan cheese and Provolone cheese. Remove about 1/2 cup for topping and set aside. In a separate bowl, stir together the ricotta cheese, sour cream and heavy cream. Season with parsley, Italian seasoning and garlic salt.
Pour the ricotta cheese mixture and drained macaroni into the bowl with the cheeses and toss lightly. Do not mix too thoroughly, it's better left messy. Pour into the prepared baking dish. Sprinkle the reserved cheese over the top.
Bake in the preheated oven until cheese is melted, about 10 minutes, then turn the oven to broil. Broil for about 5 minutes to brown the top
Creamy Macaroni and Cheese
32 ounce Velveeta, cut into chunks
1 teaspoon Salt & pepper to taste
8 tablespoon Butter
36 ounces Elbow Macaroni, dry
2 cups Heavy whipping cream
3 cups Cheddar cheese shredded
2 cups Whole milk
Pour milk and cream into pot. Add the chunked Velveeta and cook over low heat, stirring until Velveeta has melted. Add 1 stick of butter and melt into cheese sauce. Add salt & pepper to taste.
Cook elbow macaroni noodles according to pkg directions. Drain.
Place cooked elbow macaroni in pan and pour cheese over. Mix well. Top with 3 cups of shredded cheddar cheese.
Bake at 350 until bubbly, about one hour.
Makes approximately 24 servings.
400g macaroni
50g butter
2 tbs plain flour
2 cups (500ml) milk
2 cups (250g) grated cheese (gruyere, tasty, vintage)
Chopped parsley
Method
Cook the macaroni in a large pan of boiling water according to packet instructions (different brands may vary in size & cooking times) until al dente.
Meanwhile, melt the butter in a medium saucepan and add the flour. Cook, stirring, for 1 minute over medium-low heat.
Gradually add the milk, stirring until smooth. Stir gently until the mixture comes just to the boil, then reduce heat and simmer for 2 minutes. Remove from the heat, add the grated cheese and stir until melted and smooth.
Drain pasta and return to the pan. Pour cheese sauce over the pasta and stir until well coated. Season with salt and white pepper to taste. Serve immediately sprinkled with chopped parsley.
add cream of mushroom soup yummy!