On Sun, 12 Feb 2006 05:03:27 GMT, Jen
Try one T flour, but from my humble experience... no matter what you do, it's still floury tasting.
I've never liked mac & cheese made with a roux... I always remember my grandmother's mac & cheese which was pasta, cheese and milk. Finally, I found a recipe (posted here)... I think it was the New York Times that was just like grandma used to make. At least similar to the way I remember. LOL
Have you seen this one?
floury macaroni cheese 6303Jen, OK, here's the long answer. The proportions I shared with you were those I've used successfully for 40 years for a thin...
New York Times (I think) January 4, 2006 Crusty Macaroni and Cheese Time: 1 hour 15 minutes
3 tablespoons butter 12 ounces extra-sharp cheddar cheese, coarsely grated 12 ounces American cheese or cheddar cheese, coarsely grated 1 pound elbow pasta, boiled in salted water until just tender, drained, and rinsed under cold water 1/8 teaspoon cayenne (optional) Salt 2/3 cup whole milk.
Heat oven to 375 degrees. Use one tablespoon butter to thickly grease a 9-by-13-inch baking dish. Combine grated cheeses and set aside two heaping cups for topping.
In a large bowl, toss together the pasta, cheeses, cayenne (if using) and salt to taste. Place in prepared pan and evenly pour milk over surface. Sprinkle reserved cheese on top, dot with remaining butter and bake, uncovered, 45 minutes.
Raise heat to 400 degrees and bake 15 to 20 minutes more, until crusty on top and bottom.
Yield: 8 to 12 servings.
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Practice safe eating. Always use condiments.
