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Old 07-16-2011, 12:24 AM   #1
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Can you make a mac & cheese sauce without flour?

Each recipe I see for mac and cheese requires making a roux. However I have had no luck with this. I've tried it twice (one was tonight) and each time my mac and cheese has been too floury. Is there anyway to make a sauce without flour? If not, how do you make your roux?

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Old 07-16-2011, 12:50 AM   #2
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I don't make a roux. I start with heavy whipping cream, sometimes cut with milk. Bring to slightly under a boil (do not let boil), and add your spices and seasonings. Careful with the salt, I add none. Add your choice of cheeses shredded, stirring till incorporated.

I also will generally use a small amount of sherry and add a little of a freshly ground cinnamon clove mix.
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Old 07-16-2011, 12:52 AM   #3
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What are your recipes?

Also, are you baking the Mac 'n Cheese after assembling sauce and pasta? Some sauces do not hold up to baking and will break.

If you make a good bechamel, load it with cheese, and thicken with roux once things are up to a simmer, just make sure your roux is cool/room temp(avoids lumps). Let it thicken to just under the point you would like it to be at, and let it cook for 10min or so. That should cook out the flour, and the wee bit of reduction should take you whee you need to be.

This is all based on speculation though, as no recipe is provided. As simple as it sounds, Mac' n Cheese has a LOT of variables, lol.
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Old 07-16-2011, 02:56 AM   #4
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I melt my cheese(s) in milk, evaporated milk, or even a cream of soup. No flour or roux.
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Old 07-16-2011, 03:57 AM   #5
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You can make cheese sauce many different ways. I sometimes use the roux method, sometime I use half milk and cream and melt finely grated cheese in little bit at a time.
Cultured butter milk makes a lovely cheese sauce too, just use the same method as with the cream.
You can make a roux with corn starch but I don't like this since I find the consistency too jelly like.
The trick is too grate the cheese finely and add it slowly so that you don't get lumps or separation.
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Old 07-16-2011, 05:18 AM   #6
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First, be sure you are using equal parts fat and flour (measure). Second, remember to cook it for a bit. If you don't cook the roux long enough it will leave a floury taste to the M&C.
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Old 07-16-2011, 06:35 AM   #7
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Quote:
Originally Posted by DaveSoMD View Post
First, be sure you are using equal parts fat and flour (measure). Second, remember to cook it for a bit. If you don't cook the roux long enough it will leave a floury taste to the M&C.
I believe the question was how to make a cheese sauce without flour..lol!
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Old 07-16-2011, 07:32 AM   #8
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"" If not, how do you make your roux?""
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Old 07-16-2011, 07:34 AM   #9
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I'm normally a roux maker... except for cheese sauce. I only use cheese and a dairy product (milk, half & half or cream - whatever is handy.)

I begin by warming the cheese in about two tablespoons of milk and a pat of butter. I don't let it come to a boil. The milk and butter helps the cheese not stick to the bottom of the pan. After the cheese is mostly melted through, I begin to add more milk a tablespoon at a time while stirring until it comes to the consistency that I want.

This is not a dish that you can wander away from. It requires constant attention and stirring over low heat. Burnt cheese sauce on the bottom will ruin the entire batch, and is miserable to clean from the pot.

...but it tastes SOooo good that, to me, it's worth the trouble.
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Old 07-16-2011, 07:39 AM   #10
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Quote:
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"" If not, how do you make your roux?""
Make a roux with cornstarch or make the cheese sauce without making a roux.
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