.
.
Hey, no plug against standard mac and cheese. I like it plain sometimes just as well. However, once in a while, I like to do it right. In this case, the addition of just the right other cheese added a level of sophisticated satisfaction.
I have been, over time, working on the roux. More butter is what was needed. I remembered and added more this time. Flour, and the right amount. It's not something I could say, and it depends on various things. After the roux was lightly browned, then a bit of milk to work that together a bit more, and get it just a shade browner without burning. Finally a couple of cups of cheese. For regular or fancy cheesy mac, I recommend a mild, middling priced, pre-shredded, medium cheddar. It offers enough flavor on it's own, but is mild enough that an added specialty cheese will take over. In this case I used the last of the camembert cheese. I only had about 2 ounces left, and had to skin it on top of that. Still, perfect! If I had just a few ounces of salami left, I might well have sliced, then diced, that and added it for just a bit more umami. It wasn't just the specialty cheese, but the right production of the roux and simple cheese sauce allowed the extra layer to work out. I could see doing this with a blue cheese, or a number of others. Fresh, soft, cheeses, however, will work the best. Creamy!
Hmm... about the recipe, a general rundown... 1/3 to 1/2 cup of flour, four to six teaspoons of butter, initially about a quarter cup of milk as the roux is finishing, then an half a cup when the cheddar is added, 2 to 3 cups of medium cheddar, a quarter cup of whole cream, in with the cheddar and second portion of milk... then stir that into a fine mess. Finally, when that looks about ready, add the prepared camembert or other cheese and stir until it is melted in. Finally, add the macaroni shells or whatever back in. Stir that until well mixed. Then either serve right then or cover and let it all blend.
I should have napped. Now I am busted up for sleep, but if I nap now I might not make it to bed early enough... Hmm... Well, I may have another serving and then take a nap anyway. That was quite good. Later.
Oh my .. That sounds quite yummy.
ReplyDeleteI only shared it because I thought it was about the best mac and cheese I have ever had. Not a compliment to my cooking, although that simple technique will hold you well. It's more a matter of the right ingredients. And it is fairly inexpensive. Add hamburger, or other meat you like, and you could double the meals out of it.
ReplyDeleteOh, and I am hoping to try other cheeses with it, over time. Even blue, this watered down, it might work. Though that is a risk. Then again, what kind of a life is it if it is lived without risk?