

Whisk in milk and bring to a simmer until the sauce thickens.You want a blond roux unlike the dark roux you use to make gumbo so work quickly. Season with salt, pepper and mustard powder working quickly and whisking to keep the flour from becoming too dark.In a sauce pan, melt butter and whisk in flour until you have a roux.Unlike a Southern Baked Mac and Cheese, this recipe doesn't call for it. Cream Cheese - this makes your cheese sauce extra creamy!Ĭheese sauce for macaroni and cheese starts with a classic Béchamel (white sauce.) This sauce is the start of my Grandma's macaroni and makes for the creamiest cheese sauce.Gruyère Cheese- this is a hard yellow Swiss cheese and full of flavor.Milk - whole milk makes the best cheese sauce!.Please do not use prepared mustard.you will not like the results. Dried mustard powder is not the same as the condiment. Dried Mustard Powder - this is the secret flavor ingredient! IMPORTANT: there is no substitute for this.


One of the recipes that my Grandma is "famous for" is her Baked Macaroni and Cheese. Family favorite creamy homemade baked macaroni and cheese, inspired by my Grandma's recipe! This oven baked macaroni with it's golden crust of baked cheese, is the ultimate American comfort food side dish.
