I am on a quest. A mission of sorts. Driven by the desire for perfect macaroni and cheese. The definition of comfort food. I have tried lots of recipes and they have all been good, but not fantabulous (yes, I make up my own words). Starting out is always the same, a roux (equal mixture of butter and flour) I used 4 Tablespoons of each. Please always use butter, never margarine. Then follow with milk (3 cups or so) and whisk continually until it thickens. After it bulks up a bit, now this is where it can go wrong, add your cheese of choice. This is where I must explain. I could just add Velveeta and be done with it. I would have the creamy, cheesiness I desire. But any product that claims to be a "pasteurized processed cheese product", just shouldn't be. It's not right. Either you are cheese or you are not. Velveeta is not. I am on a mission to find the creaminess of Velveeta, but in real cheese. Sharp cheddar in a Velveeta costume. A few weeks ago, I purchased some Fontina cheese, specifically to test. I used Fontina and Aged Sharp Cheddar. Good, but not great. Not silky smooth, a little grainy. Tonight, back at it. I used about 3/4 of a cup of Fontina and 2 cups of "4 Cheese Classic Melts" (three of the four in this blend are real). I know, I know, this blend does have an impostor in it, but that's how I figure this whole thing out. One step at a time. Three out of four is not too bad. Don't worry, I won't settle with this. It's a stepping stone, to greater things to come. I also added 1/2 teaspoon dry mustard and the unsuspecting secret ingredient-fresh grated nutmeg. I know it seems weird, but it is a secret ingredient in many delicious cheese based or white sauces. If you don't believe me, just ask me. I also always dust the top with panko (Japanese breadcrumbs). They add a delightful crispy coating to the top of the bubbling dish. You can use regular breadcrumbs as well, but it will NOT be as delightful. Trust me. So the verdict on tonight's macaroni and cheese? Close, but not quite. And close only counts in horseshoes and hand grenades.
I add nutmeg to many sauces too -- I was surprised at how it perfects beef stroganoff!
ReplyDeleteI thought I found the perfect mac n cheese recipe, but my family is so used to the blue-box kind that they didn't eat much of it. I scarfed it down, though! (It's a no-bake recipe because I usually don't have time for the baking part! lol)