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#How to make a rue for macaroni and cheese professional#
#How to make a rue for macaroni and cheese mac#

Use any other cheeses then the ones listed above! Sharp cheeses like cheddar do not melt well AT ALL!.The fat is what you need to keep the sauce smooth and creamy! Use anything less than WHOLE milk! 2% or skim milk have much less fat in them.Once it gets too hot, there's no turning back! Turn your heat too high! NO boiling allowed! The lowest setting is best.To prevent curdling, make sure you DO NOT: Preventing A Curdled or 'Gritty' Cheese SauceĬheese begins to separate at about 160 degrees Fahrenheit so be careful when making your sauce! It is a low and slow process! If your going for that bright yellow/orange color, your best bet is to use cheddar cheese with a roux. These are NOT a pantry staple in my house and are not natural. Velveeta uses all kinds of food starches and hydrogenated oils to get its consistency. It's thick, creamy, silky and never hardens!īut it isn't healthy and is very hard to make on your own without those nasty additives. we usually think of that processed orange/yellow cheese that we all can't help but LOVE. Whole milk is the best to ensure you get a creamy sauce. I do not suggest using LOW FAT or SKIM MILK. It keeps the integrity of the sauce and adds more creamy flavor.

So to make the sauce dippable, I add whole milk. So to thicken this sauce, we need to allow the cheese ITSELF to be the thickener.Īs the cheese melts, it will get creamy but not creamy enough to dip. However, I'm assuming you're reading this because you want a flourless cheese sauce recipe. If you want to use cheddar cheese, this would be the way to go. A roux is made by melting butter and flour together then adding milk or cream to the saucepan. Typically you would need milk/cream and a 'roux' to make any cheese sauce. *Cheddar cheese is delicious but unfortunately it does not melt very well so opt for one of the other cheeses I recommend.

The top FOUR cheeses for this sauce I like are: Most creamy cheeses will work but some will taste better than others. Try topping these Mini Baked Potatoes with this cheese sauce! Choosing The Best Cheese

It melts very well and is super creamy.īy adding hot milk to shredded cheese, the cheese will slowly melt giving you a deliciously creamy sauce that will NOT harden up on you when cooled!.

It is white and what we're looking for.

Instead, I use American cheese for two reasons.

Neither does parmesan so I don't recommend it. The TYPE of cheese you use makes a difference.įor example, sharp cheese does not melt as well as a mild cheddar. Although there is not much room for error, there are a few things that you have to keep in mind.

The hard part is getting it SMOOTH and CREAMY! All I do for this white cheese sauce recipe is melt my cheese in MILK. Getting The Perfect ConsistencyĪ common question I hear is "How do you thicken a cheese sauce without flour?".Ĭheese is naturally thick so it doesn't necessarily need a thickener.

#How to make a rue for macaroni and cheese mac#

I mean, reduction of cream is fine and dandy for some things (think alfredo sauce, etc) but I think a classic baked mac and cheese is probably best done with a bechemel->mornay.These cheeses are my recommended cheeses for the creamiest sauce. A roux would help your sauce be thick enough to coat pasta nicely and also make it more oven proof if you are going to bake it. I would think that not using a roux would lead to potential thin-ness of the cheese sauce, separation of the sauce (missing a binding agent like flour to keep it from splitting). When properly made it does the trick quite nicely.

#How to make a rue for macaroni and cheese professional#

I can probably count the number of times that I've made roux as a professional on one hand, but at home for something like mac and cheese I think it is still the way to go. I've even used it to make a cheese "queso" dip at an employee party that resembled the velvetta stuff but that, quite frankly, was out of this world. I've made beer cheese soup before, with excellent results. I've done it to make a "fonduta" for things like dumplings and gnocchi before. It can give something a "velveeta" texture if not careful (or indeed, if that is what you want it can be a boon) but it has a few applications I've used before. Sodium citrate can be awesome when used right.