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Reply to "When you make homemade Mac and cheese..."
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[quote=Anonymous]The basic recipe I use calls for 2 cups milk and 2 cups cheese but I increase the recipe by 50% so I use 3 cups milk, and I never actually measure the cheese. I usually grate down a whole stick of Cracker Barrel extra sharp cheddar (8 oz.) and if I have Asiago on hand, I'll grate a bit of that into it as well. (Family likes strong flavors.) I suspect it's more like 4+ cups of cheese. The sauce always turns out great and nobody in the house has complained about it. (Unfortunately, I'm really really allergic to dairy and I have no idea what my own creation tastes like.) Roux: 3 Tbs butter, 3 Tbs flour, 1 tsp ground mustard powder (acts as emulsifier for smoothness) Add 3c milk, 1/4 tsp. cayenne pepper, 1/2 tsp. salt, ground pepper to taste, and stir on medium heat until thick. Turn off the heat before adding cheese to keep the sauce from breaking. Pour the sauce over 1 lbs. of undercooked penne pasta and bake in a pan until bubbly and barely browned. [/quote]
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