It’s February! Yesterday was a sunny, 70 degree day, just the kind of weather I like in the middle of winter. Today is more like February–rainy, chilly and perfect for cuddling on the couch, watching a movie, and savoring a warm, home-cooked meal for dinner, like mac & cheese!
For those unfamiliar with a roux, it’s a combination of flour and fat, typically butter, that’s used as a base or thickening agent for a number of sauces. For southern loving cooks like me, it’s a stepping stone toward making the perfect macaroni & cheese. I’ve tried many roux-based cheese sauces that never turned out, either they never thickened up or weren’t cheesy enough.
Believe me when I say this. is. IT! Velveeta, eat your heart out.
Cheese Sauce to End All Cheese Sauces
For Pasta & Vegetables
3 T. Butter
3 T. Flour
1 1/2 cups Milk
1 cup Cheese
Salt & Pepper to taste
Start by melting butter in a saucepan over medium heat. Remove from heat and whisk in flour and seasonings. Gradually add milk, whisking with flour-butter mixture. Cook over low heat, stirring constantly until thickened and smooth. Cook 5 minutes longer, then add cheese.
To create my delicious dish, boil preferred pasta according to package instructions and when cooked and drained, stir in to the cheese sauce.
With a rich meal like this, it’s always a good idea to add veggies, so I added broccoli. My favorite way to cook broccoli is to throw a little butter into a pan, heat it up on medium and add broccoli, stirring once. Add salt & pepper and then leave it alone to get a nice golden brown sear. Cook at least 5 minutes. Once done to your liking, stir into pasta and cheese sauce.
And there you have it. Divide into bowls and, if desired, sprinkle remaining cheese on top.
Feisty Tip:Lay a paper towel or napkin over bowl to trap heat and help melt the cheese.
While eating, Nick exclaimed, ‘this is the best mac & cheese I’ve ever had.’
He’s definitely a keeper and so is this recipe! 😉