make cheese for mac and cheese from scratch

Heavy cream or half and half will be too heavy for this mac and cheese. Milk - I used whole milk for this recipe.All of the recipes on Feeding Our Faces are made with unsalted butter unless otherwise stated.

Butter - I always recommend using a European butter for the best flavor.The best pastas to use are ones with lots of nooks and crannies to hide all the cheesy goodness in. My favorite pastas for mac and cheese are large macaroni, cavatappi aka corkscrew, penne, shells, or farfalle aka bowtie pasta. Macaroni pasta aka Elbow macaroni - You can use any kind of pasta for this recipe.If you don't have a Dutch oven, you can use any large heavy bottomed pot. Invest in a heavy good quality piece and it will last you years. I recommend getting at least a 6-quart dutch oven. Either way a Dutch oven is a necessity in your kitchen supplies. Martha Stewart has a more affordable version that works well. I adore my Staub Dutch oven, and use it for soups, stews, sauces, and more. Dutch oven - A heavy pot with a heavy well fitting lid, usually made out of cast iron.Slowly reheat leftovers in a saucepan to prevent sauce from breaking.Always buy block cheese and shred it yourself for the best melting and best tasting cheese.

Make cheese for mac and cheese from scratch