Made, the finished dish can have a floury aftertaste or grainy texture, and Besides the extra time and attention involved, when it’s not properly & cheese used to be a pretty intimidating process to me. I’ll admit, making a béchamel (aka “white sauce”) for mac Necessary to return to the traditional way of going about it…making a roux. If I wanted a creamy baked mac & cheese, it was going to be Really ever came close to giving my custard style mac & cheese the same Despite my best efforts, nothing I tested
However, what I can’t feel good about is including processed cheese in what I’dĬonsider one of my signature dishes. I’m not here to debate that or deny that I’ve ever enjoyed them. Say what you will about Velveeta, but it has its place in a handful of trashy Problem? The original recipe called for a considerable amount of Velveeta in it. It was perfect for barbecues and holidays when I was doing a lot of cooking and the last thing I wanted to be doing was whisking lumps out of a white sauce. It was cheesyĪnd deliciously comforting and always pleased whatever crowd I served. How easy it is to throw everything in the same pan and bake it. For years I relied on a tweaked version of a well-known
