Hello! Here are some helpful hints, learned from hard experience, to make the 'Cheese Seize' danger less imminent, and the recipe a bit more foolproof:ġ) add the roux to the hot milk and stir to thicken that a bit BEFORE adding the cheese. Easy recipe that you canâ��t mess up and serves a lot. The prepackaged stuff has starch on it and it wonâ��t melt like it should for the cheese sauce. Another excellent tip is, donâ��t use shredded cheese that is ready for purchase. Like I said I hate to cook and usually not good at it and this turned out awesome. I poured the cheese sauce over the pasta in the stock pot and mixed it all together and then put some in the crock pot to keep warm and the two 1/2 chaffing pans.
Because I was getting short on time, I never baked any of it. It turned out AMAZING!! My neighbors all raved about it. I didn�t have white pepper so I used everyday regular pepper. I used 2 lbs of Sharp Cheddar 1.5 lbs of Monterey Jack and 1.5 lbs Colby Jack. I read all the reviews and took up someone�s suggestion about using an extra pound of cheese. It makes a ton of mac and cheese that will be more than enough for days. However, I love homemade macaroni and cheese and I wanted to make some for our neighborhood block party. Let me first put this out here, I hate cooking and do not enjoy it by any means.
