I make the most banging mac and cheese and it only takes like 15 mins.
Make a white sauce - butter, flour into a paste, add milk and mix til smooth and slightly thinner than the eventual intended sauce.
Add grated cheddar, dijon mustard and salt and pepper. Boil the macaroni til al dente. Mix that shit up and top with parmesan. It is incredible every damn time. The issue is that most mac and cheese is made of shelf stable food adjacent powders.
Sounds very similar to how I make it but English mustard and a slash of Worcestershire sauce. Sometimes fry bacon and use the bacon grease instead of butter too.
Also added fried onions before but not done that in a while.
I make the most banging mac and cheese and it only takes like 15 mins.
Make a white sauce - butter, flour into a paste, add milk and mix til smooth and slightly thinner than the eventual intended sauce.
Add grated cheddar, dijon mustard and salt and pepper. Boil the macaroni til al dente. Mix that shit up and top with parmesan. It is incredible every damn time. The issue is that most mac and cheese is made of shelf stable food adjacent powders.
Thank you for enriching my vocabulary. I’ll be using that. And also the idea of mustard in the bechamel :)
Sounds very similar to how I make it but English mustard and a slash of Worcestershire sauce. Sometimes fry bacon and use the bacon grease instead of butter too.
Also added fried onions before but not done that in a while.
The cheese and heavy starch doesn’t do it for me. At best I find it okay, at worst it turns my stomach.
Heavy starch is a lot of British comfort foods and a great hangover food.