tag:blogger.com,1999:blog-2863722714122486509.post1112455197780170891..comments2023-12-08T11:52:38.251-06:00Comments on Engineer and an Oven: Kickin' Mac N CheeseCarolinehttp://www.blogger.com/profile/03044319165897992998noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2863722714122486509.post-9868256264420636892011-01-27T07:51:04.300-06:002011-01-27T07:51:04.300-06:00Thank you so much for the tips and advice! I will ...Thank you so much for the tips and advice! I will definitely keep your suggestions in mind the next time I make a batch of Mac and cheese! A lot of times I'll mix the cheese in (off the heat, like you suggested) just prior to throwing the whole thing in the oven to get all melty. That has been working for me! <br /><br />Can't wait to try some of your tips and see if that helps my sauce be more consistent!Carolinehttps://www.blogger.com/profile/03044319165897992998noreply@blogger.comtag:blogger.com,1999:blog-2863722714122486509.post-46339424819094869142011-01-26T21:25:59.437-06:002011-01-26T21:25:59.437-06:00I just started making mac and cheese at home mysel...I just started making mac and cheese at home myself, and my recipe is very similar to yours however with a few differences that I think will definitely help you! After I cook my roux and add the milk, I cook it until it gets super thick. So far going with low heat and slower cooking is key here. The milk should not boil! If it's too hot then you're going to have a problem. The last thing is pretty big and it makes a big difference: Never add the cheese while the pot is on the heat! This will break your sauce, not good for mac and cheese. Take the pot off the heat, then add the cheese. Trust me this makes a huge difference, good luck!Anonymousnoreply@blogger.com