#Butter replacement for mac n cheese mac

While their version was easier than my original, it didn’t deliver the same down-home flavor or satisfying texture.

#Butter replacement for mac n cheese mac

But just when I was satisfied the dish was perfect, I stumbled across a NY Times’ Mac N Cheese variation that didn’t require you to make a roux OR boil your pasta, and I was intrigued. I served it at a family reunion to rave reviews and its own “yummy dance”, invented by my 6-year-old cousin. But anyone who has read my cookie rants knows what a perfectionist I am… and so here we are.īy the Fourth of July, I’d nailed down a version that featured a velvety cheese sauce, a beautifully browned panko topping, and a blend of cheeses balanced for ample flavor and melting power. Because while everyone else was doing #hotgirlsummer, I was huddled over my sink shoveling batch after batch of mac and cheese into my mouth.Īnyway, I had high hopes of unveiling “the perfect mac n cheese recipe” in time for Memorial Day Weekend. Should I have started the project in the fall? Probably. It's up to you depending on your taste preference.This spring I set out to create the easiest, cheesiest, most satisfying macaroni and cheese recipe of all time. I also found that a creamy mac n' cheese is heavenly on its own too. The bread crumbs add a bit of crunch and texture to offset the creaminess of the macaroni and cheese. Most baked mac n' cheese calls for breadcrumbs.

Breadcrumbs or no breadcrumbs? This is the question.

I found that by baking it for approximately 12 - 14 minutes at 350 degrees was a perfect amount of time. This produced dry mac n' cheese since it gave the pasta time to soak in all of the melty cheese goodness. I found that many baked homemade macaroni and cheese recipes called for a long baking time. Of course, you need to top it with cheese as well. Cheese is added to the cheese sauce, and then once it is poured into a baking dish, more cheese is added to the middle of the dish. This ensures the cheese melts in small batches so it doesn't overwhelm the sauce.

It is important to add the cheese in increments, whisking well after each addition.

You can sprinkle the top with parmesan for a sharp flavor as well. If you want to up the spice factor, use Pepper Jack Cheese. Monterey Jack melts like a dream and has a mild flavor. If you are looking for a strong flavor and don't want to shell out the cash, you can substitute with Swiss Cheese. Gruyere Cheese is also a nice choice but it can be pricey. It has the strong cheese flavor you are seeking and still melts nicely. What type of cheese should you use? A sharp cheddar cheese is always a good choice. This is what will give the cheese sauce the structure it needs. The butter is melted in a large saucepan or pot, then flour is added, and whisked together to make a thick paste.

It is the base of the sauce and gives off a nuttiness that is integral to the cheese sauce. It is well-known how I feel about butter (LOVE it!). So how do you make Homemade Macaroni and Cheese? I was on the search for the best macaroni and cheese recipe and after many experiments in the kitchen, I am feeling really good that we have it! Did you know cheese can be finicky when melted? Oh yes, it can.

There are some serious tips and tricks for making the best mac n' cheese. We are getting down to the business of making the good stuff - Homemade Macaroni and Cheese. We may have eaten it as kids (and our kids may even still devour it) but man alive it isn't REAL mac n' cheese.