Again, grate your own fresh block of cheese to ensure a velvety texture. It’s deliciously savory, adding another irresistibly cheesy dimension to your homemade macaroni and cheese. The second good block of cheese you’ll need is Pecorino Romano - it brings this dish over the top.

If you prefer a more orange hue, you can use sharp yellow cheddar instead of the white the main difference is the annatto coloring typically added to yellow cheeses. We prefer sharp cheddar for its bolder, more pronounced flavor, thanks to being aged for more years than mild cheddar. Cook over medium low heat, stirring constantly, until mixture is smooth and bubbly remove from. Buy a good quality block of sharp white cheddar cheese, rather than the pre-shredded bags, as bagged shredded cheese often contains additional ingredients that hinder its ability to achieve a melty-smooth texture. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Sharp white cheddar makes all the difference, with its super creamy and smooth texture upon melting. If you’ve ever tried reheating leftover mac ‘n cheese, you know it’s no easy task and you’ll appreciate this recipe all the more. Next, you add your liquid in a little at a time. Using a spatula, mix until the flour absorbs all the butter.

Add the butter and when melted, add in the flour. It’s fabulous right out of the oven, and it manages to reheat surprisingly well. 1/2 cup sharp cheddar cheese 1/2 cup of smoked Gruyère Directions: Heat a sauté pan on medium high heat. This macaroni and cheese is perfectly creamy, rich, superbly cheesy, and big on flavor.

How to make mac n cheese roux