The nature of flour based sauces,/gravies is that they are meant to be eaten fresh. A white sauce, as you call it, is a Bechemel, and is made from butter, flour, cooked until blond in color, then thin with cream,, or milk. Cheese is then added to create the sauce. It is seasoned with a little nutmeg. Adding shredded cheese to the sauce, after removing from the heat, will stabilize the sauce.
Rather than trying to hold the white sauce, make your cheese sauce. Portion the sauce into lidded containers and place in the fridge, or freezer. Then you can make mac & cheese anytime you want.
Also, rather than making your sauce with a
Bechemel, you cam make it with simply cream, and shredded cheeses. Also, use different mixes of cheese, such as. extra sharp cheddar, aged Swiss, fresh mozzarella, aged gouda, butterkase, Parmesano Regiano, Pecorino Romano, Asiago, etc.
There are so many good cheeses out there. Mix a couple of them together for new tasty mac 7 cheese recipes.
Another advantage to this is that you can add a touch more milk, and make your own cheese spread. Oh, if you can get it, extra sharp Pinconing is a wonderful cheese for your dish. Also, add a little preared yellow mustard, and some black pepper to add to the flavor.
Seeeeya; Chief Longwind of the North
“No amount of success outside the home can compensate for failure within the home…
Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.