I made this recipe a couple of weeks ago as I figured someone would select it soon. I have never had much luck making homemade Mac n’ Cheese (the sauce part usually turns out thick and grainy like) but this turned out pretty good! I don’t remember ever cooking the flour and butter combo as long as PW calls for (5 min.) so maybe that is why. I had to throw out the first attempt at cooking the roux because I guess I had the flame to0 high and it tasted a little burnt. The second time was a charm although five minutes seemed like a long time. It was an easy recipe and tasted good although next time I will not add as much dry mustard as called for and I will try some different cheeses. I used a medium sharp cheddar but I think a blend of some different ones would be good. I didn’t take a picture but I served it with some grilled chicken/apple sausages and a green salad.
3 comments:
Sounds like it will be a good one to try. I will try to remember your tips!
I agree. I thought it was a little thick! I would def. do something diffrent with the sauce next time. I would also use a sharper cheese.
I was worried after I read your review and I did my butter and flour on a super low heat! Thanks for the tip! I agree...I think 5 minutes is maybe a little too long.
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