Macaroni and cheese woes?!
Macaroni and cheese woes?
Whenever I make mac and cheese the cheese never fully melds into the milk. There are always little glops of cheese left. What am I doing wrong? Am i not adding enough flour or too much cheese?
Answers:
The proportions for your sauce should look like this:
4 tbsp of butter
4 tbsp of flour
2 c milk, warmed
2 8 oz bars of cheese, shredded
1) melt the butter
2) stir in flour, cook for 1 minute
3) add the warmed milk, stir with a small whisk until the butter is all mixed in
4) Heat the mixture until it starts to thicken, stirring very often (you can do this in the microwave or on the stove top)
5) When the mixture has thickened, stir in the cheese, stir until cheese melts
6)Pour over cooked macaroni, stir. Top with buttered crumbs if desired.
7) Bake at 350 until bubbly and brown on top, about 25-30 mins.
If you make the sauce as above, I never have any trouble with the cheese melting in beautifully.
sometimes it depends on the type of cheese you use. If a cheese is 'skim milk or low fat' cheese, it has a tendency not to melt as well. Whole milk cheese works the best. Although it isn't as good for your health as the other types.
more milk and stir stir stir
Just Buy A Box Of Mac & Cheese So Much Easier!!!
I've noticed if I buy the pre-shredded cheese it doesn't melt as well as if I shred it myself. It might be psychlogical, lol. Make sure you do equal amounts of burret and flour first, then add the milk and cheese. Tyler Florence has an easy recipe on Foodnetwork.com