The roux should be cooked and free of the flour flavor but still light in color. Continue to stir this roux over medium heat for two to three minutes. Drain and evenly distribute amount long, shallow pans (hotel or catering pans are usually 12x20x4 and for the 100-serving size recipe youll need 3 pans). Another cool thing about American cheese? You can use it to stabilize your sauce if you want to skip the béchamel. Meanwhile, begin the sauce by making a roux: in a medium saucepan melt the butter over medium heat. Cook the macaroni until al dente as directed on package. Basic spices that you may already have in your. The flavor isn’t much to write home about, so it’s best paired with another cheese (although, in a pinch we’ve been known to slap a few slices on a bowl of noodles and call it a day). Throwing in spices to your macaroni and cheese might be the easiest and most affordable way to add in additional flavor. The easiest way to do this is by adding plenty of salt to your pot of. It’s oh-so-silky and because it’s processed, it won’t ever split, so it’s kinda perfect for adding to mac and cheese. The first step to perfecting your mac and cheese is to get your pasta just right. As Mama always said, When in doubt, throw it in the deep fryer. Use our recipe for Macaroni Pie as a guide, swapping freshly-cooked pasta for your mac leftovers.

We know you’re scoffing, but hear us out: If there’s one thing American cheese is good at, it’s melting. Refrigerated pie crust + leftover mac and cheese the ultimate dinnertime treat.

Best way to make mac n cheese