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Mac and Cheese Base

This recipe serves as the base sauce for all of the Mac and Cheese recipes at Homeroom. To avoid burning or clumping, use a high-quality, thick-walled saucepan. This recipe is a great base for anything you can dream up, so feel free to add your favorite vegetables, meats, or spices to create your own unique dish.

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  • Makes: 2 1/2 cups base.
  • Start to Finish: 20 mins

Mac and Cheese Base

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Directions

  1. In a heavy medium saucepan heat milk over medium heat until heated through but not boiling; reduce heat to low and keep warm.
  1. In another medium saucepan heat butter over medium-low heat until melted. Whisk in flour. Cook and whisk constantly for 3 minutes.
  1. Remove the butter/flour mixture from the heat. Stir in salt. Slowly and carefully whisk in the warm milk about 1/2 cup at a time.*
  1. When the sauce is no longer thickening (after adding about 1 1/2 to 2 cups milk), place saucepan over medium heat.
  1. Continue adding warm milk, 1/2 cup at a time. For a thicker sauce, do not add all of the 2 1/2 cups milk. For a thinner sauce, add all of the milk. Continue to heat and whisk for 5 to 10 minutes or until the sauce is the desired consistency. (Sauce will thicken more when cheese is added.)

From the Test Kitchen

*

If you add the milk too quickly, the sauce will not thicken; if you add it too slowly, the sauce will thicken too quickly.

Nutrition Facts (Mac and Cheese Base)

  • Per serving:
  • 627 kcal cal.,
  • 43 g fat
  • (26 g sat. fat,
  • 2 g polyunsaturated fat,
  • 11 g monounsatured fat),
  • 122 mg chol.,
  • 829 mg sodium,
  • 40 g carb.,
  • 0 g fiber,
  • 32 g sugar,
  • 21 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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