#2 lb baked mac and cheese recipe roux for mac#

Roux – We make a roux with butter and flour then cook for 3-5 minutes whisking continuously until the raw flour smell is gone. Starting the pasta just a little under al dente before baking will make sure it comes out perfectly al dente from the oven. Since the pasta will continue cooking in the oven, we don’t want to overcook it and end up with soggy pasta. Pasta – Cook the pasta until just before al dente, about 1 minute shy of the package directions. This will be the bulk of your prep time in the recipe. It will be a labor of love so make sure you get the proper recognition and praise you deserve for the workout. I highly recommend investing in a box grater and grating your own cheese. Using pre-shredded cheese will throw off the texture of your mac and cheese quite a bit and you’ll end up with a grainy and chalky cheese sauce. These affect how well they melt into sauces. While the bagged cheese from grocery stores might seem convenient, they have anti-caking agents in them to keep them from clumping together in the bag. You can’t rush the roux and you shouldn’t use pre-shredded cheese. There are two shortcuts you can’t take while making mac and cheese from scratch. You’ll want to whisk and cook the roux until the raw smell of flour is gone so your mac and cheese doesn’t taste floury. The roux will have the consistency of cake frosting and the color of pancake batter. We will be making a white roux for this mac and cheese that should take about 3-5 minutes. Let’s start cooking! What Is A Roux?Ī roux is a thickening agent for sauces. For more mac and cheese recipes, try chili mac and cheese, chipotle chili mac and cheese, bacon jalapeno mac and cheese, or the classic Velveeta mac and cheese. Serve this macaroni and cheese with a slow-cooked pulled BBQ chicken sandwich, grilled steak, or these garlic butter steak bites. Stay faithful to the recipe or mix and match your cheese to find your perfect cheese sauce. It’s the perfect kid-friendly side dish you can keep as is, or dress up with various add-ins. Today we’re making some homemade baked mac and cheese with two types of cheese and a buttery breadcrumb layer. It’s the ultimate side dish that’s sure to be a family favorite for the holidays or cookouts. Garnish with Italian parsley and fresh basil.This warm, comforting baked mac and cheese is rich and creamy with a buttery and crunchy Parmesan-panko breadcrumb topping. If desired, you can broil for a minute or two to get the breadcrumbs super crispy. Top with panko breadcrumbs and a few pats of butter.Ĭook for 10 minutes. Mix well, then transfer Mac and cheese to a greased oven safe baking dish. Add your seasonings, turn heat to low, and mix until everything is combined and the cheese is fully melted.Īdd cooked pasta, Italian sausage, and some Italian parsley to the skillet. It helps keep thicken everything up and it the perfect base to add cheese to.Īfter you’ve made your roux, add in mozzarella and parmesan cheese.

#2 lb baked mac and cheese recipe roux for mac#

This sauce is commonly the base for Mac and cheese. Once the flour and butter are combined, add milk and whisk until there are no crumps of flour. Next, add 1 tbsp butter to the skillet you used for the sausage. After this step, heat the oven to 400 degrees F. Remove the sausage from the pan and set aside. Make sure you salt your pasta water - it’s so important to flavor the pasta! When cooked, drain pasta and set aside.Ĭook the Italian Sausage in a large skillet over medium heat. First, cook your pasta in salted boiling water according to package directions.