One of my favourite comfort foods is macaroni and cheese. I do enjoy the boxed, nuclear orange variety, but there’s something much more satisfying about a proper homemade mac and cheese.
I’ve been experimenting with the recipe lately. I made one quite sucessful version using “tex mex” cheese. A couple of weeks ago I made a more traditional version.
I’ve got an ordinary old cheddar, “vegetable” macaroni, flour, milk, chicken broth, pepper, salt, ground mustard and paprika. Not shown: butter.
I had to use chicken broth one time by accident. I started cooking before checking to make sure I had enough milk for my sauce (silly me). We always have milk! I needed an emergency substitution to complete my white sauce and grabbed the chicken broth. It was a tasty, tasty accident! Now it’s become a regular part of this gang.
The chicken broth does make the white sauce a little less white, however we’ll be making it all kinds of orange in just a few minutes. It was at the pre-cheese stage that I added a couple of teaspoons of ground mustard and a few healthy shakes of paprika. Trust me on the mustard. I didn’t believe in it either until I actually tried it and tasted the results.
Mmmm….cheese. One time I experimented with mozzarella in the cheese mix. Keep your mozza on your lasagna and out of your mac and cheese. Trust me.
The final dish. I must say that this was probably the best iteration of mac and cheese I’ve made. The sauce had a nice rich flavour and smooth, creamy texture. It was that smooth, creamy texture that I had been struggling with. I hope I can replicate all the lessons I learned and tweaks I made during this batch. Now I want mac and cheese for lunch……