24 November 2007

Mac'n'Cheese remix

So in the past month, I've made mac'n'cheese twice. I still have one lonely blue box sitting in my apartment, but I have a feeling that that's going to be sitting there for quite some time. Go me!

The roux that I had made in my previous attempts had never been that great until I was prompted (thank you Joe) to add salt. This made things *way* better. Also, the inclusion of non-skim milk probably helped. So my final mac'n'cheese sauce base looks like this:

2 tbs butter
2 tbs flour
1/2 tsp salt
1 c milk
1/3 bag of cheese

And basically the only instructions are to add those things in the aforementioned order and keep stirring. The first time I made the mac'n'cheese, the cheese mix that I got turned out to be reduced fat and I didn't realize this until I tasted it and was so so sad. Salt is amazing and I used that to cover it all up. The second time I did this, it was with the intention of feeding it to someone else without poisoning them, so I made extra super sure that it wasn't low fat. I also added in almost an entire block of edam. It was really good, but it's mostly going to waste now because I can't eat it without getting pretty sick. Yay lactose intolerance. I learned my lesson from the first time and I now have a can of plain bread crumbs too. So it's add, stir, put cheese sauce over pasta, add more cheese to pasta, sprinkle LIGHTLY (I had issues with this once) with bread crumbs, and place into a 500 degree oven for 7-8 minutes.

I think I'm finally learning how to cook...

1 comment:

Joe said...

You're welcome. Glad it came out well this time. And yes, whole milk/non-low fat is key to making things come out right...it's not just flavoring/love-handle-additions, there is actual chemistry involved...go figure, O-chem in the kitchen. Actually, that's not a half-bad band name...