how to make a cheese roux for mac and cheese

Add in elbow macaroni and cook until just under al dente, according to package directions.

Creamy, rich, ooey-gooey, super cheesy, with those crispy browned cheese edges.no one can resist perfectly baked mac and cheese.

You know, the one with all the memes about how only specific people in the family (usually an Auntie or Grandma) are allowed to make it.

Its bestowed upon only those who can be trusted with the responsibility of making mac and cheese, because you are not messing up Thanksgiving with bland, overcooked, sad mac and cheese.

Our mac and cheese is just as important as any main dish at every holiday it shows up at.

Which is every holiday: Thanksgiving, Christmas, Easter, Memorial Day, Juneteenth, 4th of July, birthdays, marriages, births, funerals.

Everything.

Possibly exiled from all cookouts, depending on how bad youve disrespected the mac and cheese.

Theres no roux, theres no stove-top happenings, its simply southern baked macaroni and cheese.

Its amazingly simple in theory, but there are plenty of tiny tweaks that many do to make their mac unique.

Mind you, everyone will have a different variation, though all are pretty similar besides the number of cheeses and the addition of seasoning salt.

It holds the creamy cheese mixture well, and kids are familiar with the shape so they wont say no to it.

Ask any black woman who is responsible for making the mac and cheese for holidays: mac and cheese is tends to be expensive because there are multiple cheeses used and they vary between families.

My mother uses at least six, one including sour cream and chives cream cheese.

But this is what makes mac and cheese so good, so add in all the cheese.

It needs to be undercooked so that it doesnt end up mushy and overcooked in the oven.

Its got great flavor, supporting the cheddar cheese without adding too much cheddar flavor and is a great melting cheese.

It adds more moisture and creaminess to the mac and there are all kinds of flavors you can use.

A little mustard powder boosts the cheese flavor, salt and black pepper are a must, garlic and onion powder, and then.smoked paprika.

You will not regret having some smoked paprika in your life.

My recipe has five cheeses, is creamy, rich and comforting, and stays true to the cultural classic.

Fill a large stockpot or dutch oven halfway with water, add in a large pinch of salt, and bring to a boil.

How To Make A Cheese Roux For Mac And Cheese