Saturday, January 04, 2014

All New Mac and Cheese

File this one under "You thought you knew how to make this, but here's a better way."

Mac and cheese is made with a flour roux.

Yeah, true. And delicious.

But think about this - why boil off a bunch of flour starch, then throw it out and add more flour to thicken? Right - what if you use the mac's starch as thickener? Genius.

Just cover the mac in milk (and any veggies or creative flavors) and slowly bring to a boil. Stir a few times so it doesn't burn on the bottom. In about 30 mins or so, depending on how much you're making. When you have cooked mac in a medium-thick sauce, not dry, stir in cheese until incorporated.

Let it thicken on the stove and serve from there. Or scoop into bowls while still pretty thin and top with breadcrumbs and cheese. Into the oven for a toasty top and baked-in goodness. I wrote about this style before here.

You can add as much or as little cheese as you choose. The photo is a lean version.

Either way, try this. It's better.

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