Tuesday, January 4, 2011

Sauce Week - Day 2 - Mac n CHEESE Sauce

Sauce week might turn into sauce month with the lazy posting habits (I know, I am a day late)
Yesterday I decided to use the traditional "white sauce" method to create my famous home made mac n cheese.  Move over Kraft Dinner!
Some people prefer to have theirs baked with a crumb topping but not this gal.  I like creamy goodness so if you like the texture quit while you are ahead, this post is not for you.

How do you make mac n cheese feel fancy?  WHO CARES!  Its comfort food through and through.  BUT if you really want to "white glove" it up you can add some lobster or crab, you can throw in some pancetta and some different cheese, serve it in martini glasses.  You can really use your imagination if the warm cheesy morsels aren't good enough for you but again, you can find a different post to read if you want to be snooty because this is just cheese, cheese and more lovely cheese!  I love it so much that when I have to taste for salt and pepper additions I grab some crusty bread and dip it in, and sometimes (god forbid I say this aloud) I just take a few scoops out and eat it by itself.  HEY, you might do it with peanut butter or nutella I do it with cheese sauce get over it, try it!

So, a "white sauce" is made by first creating a roux.  You can make it with a number of different fats (butter is most common) but I used bacon fat this time around and it is mixed with flour and cooked prior to adding the liquid.
Also, the addition of nutmeg is common in the bechemel sauce (white sauce).  I will tell you that I did use this in my sauce but I also added a few other things too.  Go whip yourself up a pot of this stuff, it may be better than a tub of ice cream! (I should also mention that in the time that it takes to boil your pasta your sauce is ready)

Cheese N Mac
makes 4 - 1 cup servings

2 tbsp. butter (I used bacon fat but not everyone has that kickin around, I save mine)
2 tbsp. all purpose flour
pinch of nutmeg
2 c. milk
1 1/2 tsp. dry mustard
1 tbsp. Worcestershire sauce
salt n pepper to taste
1 c. cheddar cheese (depends on your taste but a medium is nice)
1/2 c. Gruyere cheese (if you don't have it, don't fret, just add more cheddar)

In a pot over medium heat melt butter. 

Add in the flour, nutmeg and dry mustard and whisk.

 It will look like globs for the first little bit but will break up a bit (don't worry if it doesn't, it will still make a smooth sauce) Cook this until the mixture is a light brown shade - a minute or two.  Lower the temp to a low-medium and add the milk slowly continue to whisk.  The sauce will begin to slowly thicken over the next few minutes. 
Once the sauce has a texture of yogurt add in the cheese and Worcestershire and continue to whisk.

Adding the first cheese

Taste and add salt and/or pepper as needed

This is the time to dip your bread in to taste before you add your pasta ;)


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  1. thank you ~sounds yummy...i am sure we will love it :o)

  2. I used allspice instead of nutmeg,and 3 cups of a mix of super sharp cheddar and medium cheddar. Also in lieu of dry mustard, I used a spicy brown deli mustard. It turned out amazing. This will always be my go-to cheese sauce :)