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Not only does it give your mac and cheese a gorgeous color, but it also adds a little smokiness to it.

Once your sauce is all done and you’ve added your macaroni, I like to add more cheddar cheese on top and another one of my secret ingredients, smoked paprika. Trust me on this one, a little goes a long way and it will add another flavor dimension to your sauce.

I also like to add Worcestershire sauce to my cheese sauce, think of it as your je ne sais quoi secret ingredient. You can add as many different types as you want, as long as it equals 6 cups in total. I always choose one cheese for flavor, and one cheese for gooey stretchiness. The key to a good cheese sauce for your mac and cheese is obviously the cheese. The bechamel is just the start of the cheese sauce, to which we add plenty of cheese. To it, milk is whisked in, and the end result is a creamy and rich bechamel sauce. This Roux is the start of any cheese sauce, and its purpose is to thicken the sauce. Roux, pronounced “roo”, is a mix of equal parts melted butter and flour, whisked together and cooked for a couple minutes over medium heat. Make The Rouxĭon’t let the name scare you, it’s simply a French term for something that’s quite basic and simple. There are basically 3 parts to it, the roux, the cheese sauce and baking it. Making Mac and Cheese is incredibly easy. The more cheese the better.Įveryone needs a mac and cheese recipe in their cooking repertoire, so here’s my recipe that’s quite simple to make and it really doesn’t take more effort than opening a box of the pre-made stuff. In my opinion, macaroni and cheese is all about the cheese sauce. To me this is what comfort food is all about, but I don’t like just any mac and cheese, it cannot come from a box. Homemade baked Mac and Cheese is one of my favorite dishes in the world, if not my all-time favorite.