We usually make this recipe as a side for slow roasted, dry rubbed pulled pork. Turns out that the magic number is equal parts flour and butter, specifically 4 tablespoons of each. While you can pretty much never have a healthy mac and cheese, my goal was to find the least amount of butter that could produce a thick rue with the flour for this quantity of milk. Can I get a gourmet and tasty mac and cheese without it? yes Yes YES! And will it even taste good the next day as you work through the leftovers? You bet! (I have many fond memories eating the blue boxed Kraft Mac & Cheese as a kid on summer vacations in the sun by the swimming pool, but I have zero fond memories of the leftovers the next day…)Īfter testing a lot of recipes and making lots of modifications, I finally found a winner worth devouring. Does it make a smooth and saucy mac and cheese? Absolutely. Does velveeta make macaroni and cheese creamy? Yes. I’m not interested in using processed cheese product in mac and cheese (or for anything for that matter). Scrolling through for recipe ideas is worthless for a quality mac and cheese. So I want to make mac and cheese at home. So easy to make at home, and so easy to incorporate fancy ingredients. But faced with choosing mac and cheese or a juicy burger at a pub, the mac loses every time.
Maybe with truffle oil or proscuitto, or something that dials up its fancy notch a bit. Often on the menu at the gastropubs in the area is macaroni and cheese.
#Devour mac and cheese sharp cheddar full
I love ordering a juicy burger at a pub, knowing full well that not having access to a gas grill or charcoals makes my job to create it at home quite challenging. Living in a city apartment where I don’t have access to a BBQ like I did growing up has shaped what I like to order when I go out to restaurants.
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