Add in cajun seasoning and hot sauce to the milk mixture. Bring to a boil, lower heat, then continue to cook while stirring constantly for about 5 minutes. Whisk in the warmed milk a little at a time until it is all incorporated and mixture is smooth.
sprinkle flour over melted butter a little at a time while whisking.Allow the roux to darken just slightly to a blonde roux. Cook the butter and flour mixture for about 5 minutes while stirring. Slowly sprinkle in the flour over the butter while whisking and stir out all the lumps.
In a large dutch oven or other large pot, melt butter over medium heat. This sauce starts with a béchamel sauce - a creamy sauce usually made from butter, flour, and milk. I always save a little bit of pasta water in case I need to loosen up the cheese sauce later. Let's break this family favorite recipe down into 4 easy steps: cook the pasta, make the cheese sauce, mix it all together, and add the crunchy topping.Ĭook pasta of your choice according to package directions to al dente. It's so creamy and the combination of 4 cheeses makes for the perfect flavor. This is truly the best macaroni and cheese I have ever tasted. Cream cheese ensures this is an exceptionally creamy macaroni. Cream cheese - Why not add one more creamy cheesy layer to this mix.Buy it and block form and grate it yourself. It's commonly used in french onion soup and Croque Monsieur. It melts very well and adds a little bit of complex earthy flavor to this cheese quartet.
Another cheese that is perfect for mac and cheese. Gruyere - Rich, creamy, nutty, and a little bit funky.A semi-soft cheese that is creamy and very melty. Gouda - The perfect mac and cheese cheese.You can also use a mild cheddar but I love the sharp kind. You can also use regular cheddar for this recipe but I prefer an aged white variety. White cheddar - A sharp cheddar cheese that is hard and crumbly, and melts well.
Plus why have extra additives in your food if you don't need to. You can also use panko bread crumbs if that's what you have on hand.Īlways buy your cheese in blocks and shred it yourself! Anti-caking agents in pre-shredded cheeses can prevent it from melting properly.