People tend to think an excellent macaroni and cheese reaches legendary status due to gobs of, well, cheese. I beg to differ. Macaroni and cheese connoisseurs will agree that it starts with a bechamel sauce. One of the classic “mother” sauces, it is the beginning to many tasty meals. Rich and creamy, it is the base for a fabulous cheese sauce.
Mastering the bechamel is the hardest part of making macaroni and cheese. After that, just add an equal amount of cheese and whatever mix-in’s you’d like for perfect mac sauce every time. Choose your cheese wisely, I liked smoked aged gouda because it has a smokey flavor and the consistency is just right- not too dry or soft- for a sticky cheese sauce. After mastering the sauce, make sure you select the correct pasta. One with nooks and crannies, like rotini, elbows or wagon wheels is sure to stick to your masterful mac sauce.
Sriracha has also hit the market hard in the last few years. I, too, have fallen in love with its spicy sweet flavor! Sriracha is added at the end, so if one of your diners isn’t fond of spicy, just leave it off for a still satisfying, cheese-a-rific meal.
If you enjoy mac and cheese, you should probably also try my Crock Pot Three Cheese Jalapeno and Bacon Mac and Cheese!