Originally Posted by goodgiver
What in your humble opinion is the best cheese to use when making baked macaroni and cheese, we do not like the cheese sauces people make their mac and cheese with. Can any body help me?
IMHO, a good Mac and cheese depends upon a well flaovoured Bechamel sauce flavoured with:
* Emmenthal and gruyere
* Emmenthal and freshly grated parmesan
* Gruyere and freshly grated parmesan
* a good quality Cheddar and freshly grated parmesan.
The cheeses need to be added to the sauce AFTER if has thickened and taken off the heat. Cheese is a cooked product and only needs to be melted to be incorporated into the sauce, prior to use.
For each 50g/2 oz dried weight of macaroni (cooked and very well drained) use a cheese sauce made from 250mls10fl oz milk, 12.5 gms each of butter and flour, plus seasonings. Remember, that as the pasta bakes with the sauce it will absorb more liquid. Consequently, the mixture may look thin when placing into a dish to bake but will thicken up on baking.
Let me know if you would like a detailed recipe.
All the best,