i heated milk added flour and 4 cups sharp cheddar heating it like that it did not get thick at all (do u think its because i used cheddar) then i poured pasta in the milk? If cheddar does not melt right how can i get a sharp taste?
Shredded cheddar cheese is excellent ....for enchiladas.
White mexican cheddar is even better.[for enchiladas and such]
If you use Velveeta, a pasteurized american cheese, it will
melt in a creamy sauce because of it's nature.
Velveeta now has many flavors/types......
Mexican, White, regular, SHARP CHEDDAR,.....etc.
A good, delicious mac-n-cheese should NOT need flour to thicken it.
You can thicken it the way you tried.....but you would have to
make basically 'gravy' with the milk and flour first, before you add
the cheese.....
once that mixture is thick you could add the elbow pasta.
Try the simple Velveeta recipe next.......
It is almost 100% fail-proof......and friggin' creamy delicious.
Go look at the market for the different Velveeta flavors......
pick one that suits your fancy....
If you even wish......
when you want to make it again, and have the ingredients,
call me on the phone and we will cook it together !!!!!
i.e. Get some sharp Velveeta, elbow macaroni, butter, milk,
and salt. Cook your noodles to your liking.
Call me, and we will make it over the phone !!!
Anytime....as long as you give me some slight notice when.
We will name the dish.....Marty !
["do u think its because i used cheddar)"---Beth.......
you probably added the cheddar cheese too soon,
before the milk and flour thickened]
Funny thing , here in the south......
boys and girls learn to make gravy by 5yrs old.....
which is only a thickening of milk, flour, and bacon fat.
It goes on everything !!!!!
But the process is the same......like why you had soupy mac-n-cheese.