Focus on cheeses that melt well and will create an emulsified sauce that isn't leaching out fat or becoming overwhelming. Now comes the fun part: the cheese! “We really want to highlight the flavor of the cheeses to create a rounded flavor profile. Whole milk is added and the three ingredients continue to cook together until the milk has thickened and the roux has dissolved completely. It starts with a roux, in which a combination of unsalted butter and flour are whisked together and cooked until it forms somewhat of a paste.

A topping of crumbled Cheetos? Yes, I did-and yes, it was just as good as you imagine.Įvery cheese sauce for homemade mac and cheese starts with a bechamel sauce, which is one of the French mother sauces. Over the years, I adapted it to whatever whims and ingredients I had on hand and even started to make baked mac and cheese. My mother made Martha Stewart's version, and I would always sneak some of the butter-drenched croutons before we all sat down to dig in. Let me back up: For as long as I can remember, macaroni and cheese was my birthday dinner. Haters may hate-that stuff was (and, by all accounts, still is) delicious.

And don't tell me I'm the only one with a weak spot for the Velveeta version where you squeeze neon-orange goo out of a silver packet onto your shells, best consumed while watching The Magic Schoolbus. We love Grandma's homemade version that she plunked down on the Thanksgiving table, right next to the green bean casserole. How do we love thee? Let us count the ways: We love you from a box, preferably in SpongeBob or superhero shapes.

Macaroni and cheese without roux