Amylene
Aug 26, 2008
7:47 AM |
I have a mac and cheese recipe that family and friends love, but that I dread making because it never looks as good as it tastes! I know that taste is most improtant, but it takes a long time to grate the cheese and prepare so I would like it to also look good:)
Anyway, the problem is that the sauce is not smooth. There are these little tiny white balls of what may be flour or cheese (I use white cheddar and gruyere). Have any of you come across this or know how to avoid it?
Thanks and many blessings! |
ASM
Aug 27, 2008
8:54 AM |
We make a roux (equal amount of flour and butter) stir until bubbly. Add milk slowly with a whisk. Then add the cheese. I know we like some sharp cheddar in ours to add more flavor. I've never had problems with lump making that roux that way even when doing white sauces and adding chicken broth instead of milk.
Annette
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paisley
Aug 27, 2008
9:52 AM |
I would love to have a good recipe for mac and cheese.. I know what your talking about.. I have tried several times and it just does not turn out right. Sorry that I am of no help.. |
smore93
Aug 27, 2008
4:26 PM |
How do you make the "roux" or thickener?? My recipe has me melt the better, add the flour, then add WARM milk slowly. I have never had lumps with this recipe.
-- Susanne |
dbanner
Aug 28, 2008
9:06 AM |
My mac and cheese is very easy--no flour, so no lumps
2-3 cups elbow macaroni, cook and drain
stir into hot pasta:
1/4 cup butter, sliced
2 cups mex blend cheese
1 cup mozzarella cheese
salt and pepper
then add and stir
2 eggs
1 can evaporated milk
pour into greased 9x13 and sprinkle more shredded cheese on top
cover with foil, bake 350 for 30 mins, uncover and bake 5 mins more |
ASM
Aug 28, 2008
9:47 AM |
Susanne what you describe with melting butter, adding flour IS the roux. Some things will taste "flourery" if the flour in the roux is not cooked some before adding liquid.
Annette |
Amylene
Aug 28, 2008
3:42 PM |
Thanks so much everyone! I am going to make it this weekend, and I now feel much more confident about my roux! -Amy |
smore93
Aug 28, 2008
4:53 PM |
Annette -- sorry, my post was written about the same time as yours (before yours had appeared), and says basically the same thing .. I was actually asking Amylene how she makes her roux. (nature of this board being a little slower than others).
And yes, I cook the roux a little before I add the milk.
Susanne |
ASM
Aug 29, 2008
6:32 AM |
Susanne.... :)
Annette |
raatz5
Sep 10, 2008
12:35 PM |
Does anyone know what to do with left over mac and cheese. I made it homemade today and it eas not very good. It was just plain and blaaa. Now I have a bunch off leftovers and don't know what to do with them. Any ideas would be great.
Thanks, Penny |
ASM
Sep 12, 2008
4:32 PM |
Make a casserole with some cooked hamburg and onion or ham and broccoli.
Annette |
dbanner
Sep 12, 2008
8:27 PM |
We have enjoyed a dish that you could probably use leftover mac and cheese in:
layer in a casserole dish--1/2 half of the mac & cheese
then a mixture of 1 lb browned beef or sausage with diced onion and BBQ sauce
top with the other 1/2 mac and cheese
bake 350* for 35 minutes |
AimingHigh
Sep 13, 2008
7:10 AM |
Penny,
How about trying to change it into a chili mac type dish? Maybe throw in some salsa and ground beef and corn and seasonings and tomato sauce/paste, etc. Maybe even some black beans. My dh would love it.
Many Blessings,
Holly |
blessings7
Nov 07, 2008
4:55 PM |
I was wondering if someone could tell me what measurements to use to make a roux? I normally use 4 regular size boxes of mac n cheese to feed my kids. What would be comparable measurements to make the roux for that much sauce? |
ASM
Nov 07, 2008
8:56 PM |
I always use 1/2 cup butter and 1/2 cup flour for my roux. Now the amount of cheese and milk is determined by how much pasta there is and such.
Annette |
blessings7
Nov 07, 2008
10:32 PM |
Thank you! I just recently started trying to cook from scratch so I'm learning alot of new things here! Thank you all for being so helpful!!
Twylia (mom to 7) |