Macaroni and Cheese

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Easy Cheddar Cheese Sauce

  • 3 tablespoons butter

Melt in sauce pan, then stir in:

  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon ground black (or white pepper)

Make roux by cooking a minute, then add gradually:

  • 1 1/2 cups milk (or light cream)

Stir at low heat for 5 minutes to make Bechamel sauce. Then add:

  • 1 cup grated cheddar cheese (mild or sharp)

Stir until blended.

I like to stir in:

  • 1 tablespoon balsamic vinegar

This adds to the sharpness.

More milk can be added to thin it for mixing with 1 lb macaroni.

Additional seasonings are garlic and paprika (or other mild pepper.)

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