This recipie makes about a pint of sauce. Up the Sodium Citrate to make a more slicable cheese.

But, I've seen parmesan, provolone, blue, gruyere, chevre, ricotta, and brie all used. Pour in the milk, little by little, stirring with a whisk, until fully incorporated and you have a smooth, lump-free sauce. Add the flour and cook, stirring, for 2 mins or so, until the roux is starting to bubble. If your sauce looks 'broken' just keep whisking over low heat. For the cheese sauce, melt the butter in a non-stick saucepan over a medium heat with the bay leaf. saucepan Whisk Ingredients 2 tablespoons butter 2 tablespoons flour 1 cups milk teaspoon onion powder teaspoon white pepper or a pinch 1 cup sharp cheddar cheese shredded cup parmesan cheese shredded Instructions Melt butter in a saucepan. Allow the roux to cook for 1 to 2 minutes while stirring. Whisk in your shredded cheeseyntil all cheese is melted and incorporated. In a medium saucepan over medium heat, melt the butter and stir in the flour to make a roux. Allows me to do a gluten free Mac and cheese if someone wanted, but it also decreases cost (by omitting the butter, reducing the milk needed, and removing cream on the pickup) and increases the quickness of the pickup (melt sauce, add pasta.2 mins)īring the liquid and sodium citrate to a boil, stirring frequently. It's the chemical compound that is used in making 'American' cheese and Velveeta. However, I recently discovered Sodium Citrate. My old recipie was a standard mornay- roux, milk, cheese, salt, pepper. In our stovetop mac and cheese recipe, a bit of flour is add to the milk mixture to thicken the final dish. Place milk, dairy spread, flour and nutmeg (if using) into a cold saucepan all at the same time, then bring to the boil over medium heat whisking constantly. I make a butt load of Mac and cheese at work. Many mac and cheese recipes call for a combination of butter and flour, known as a roux, to thicken the cheese sauce.

Cheese roux sauce