Make a smooth macaroni and cheese sauce that won't separate in the oven.
Combine pasta with a rich cheese sauce and you have an instant classic dinner for the whole family. One of the mistakes commonly made is baking a recipe calling for cheese and macaroni and little else. The cheese separates into its basic components of fat and protein. The milk proteins bond together to create chewy, inedible strings and the fat pools on top of the casserole. You can prevent this from occurring and make a baked macaroni and cheese that's smooth and creamy by adding some starch and a form of acid to coat the proteins and prevent them from bonding. Always be sure to use cheese made from real milk and not artificial ingredients.
Instructions
1. Melt ¼ cup butter over low heat in a saucepan.
2. Heat milk over low heat until it simmers.
3. Heat the oven to 350 F.
4. Create what's called "roux"--which is used in many recipes to thicken sauces--by whisking the flour into the butter over low heat for two to three minutes, stirring constantly. When added to the casserole, the flour in the roux helps prevent separation in the baked macaroni and cheese.
5. Remove the roux from the stove when thoroughly mixed and heated, being careful not to let the roux turn brown.
6. Pour the simmering milk into the roux, whisking to mix it thoroughly.
7. Whisk in 1 cup of shredded extra-sharp cheddar cheese and the lemon juice to create a thick cheese sauce.
8. Stir the cooked macaroni into the cheese sauce and transfer to a greased casserole dish.
9. Combine the remaining ½ cup of shredded cheddar, 2 tbsp. of melted butter and the cracker crumbs or corn flakes. Scatter this topping evenly over the casserole.
10. Bake the macaroni and cheese at 350 F for 30 minutes or until the cheese is melted and the top browns slightly. Cool for five minutes and serve warm.
Tags: cheese sauce, macaroni cheese, over heat, baked macaroni cheese, butter over, butter over heat
