baked macaroni and cheese with bread crumbs velveeta

Pour the milk in slowly: When it comes time to add your milk, pour it in very slowly.This indicates that there will be no “flour-y” taste left behind. You are looking for a very light brown, almost beige color.

Wait for a color change: to ensure your flour is cooked and your roux is ready, cook your roux, stirring often, until it begins to change color ever so slightly.Whisk often: While letting your flour cook, whisk often to prevent burning and to ensure even cooking.Stainless steel works very well, but you can use a Dutch oven if your saucepans are on the thin side. Use a heavy bottomed saucepan: Even though I’m experienced with making sauces, I still burn my roux when I use a cheap saucepan! For the best results, use a saucepan with a heavy bottom.If you’ve successfully made a roux, you can successfully make mac and cheese! My tips for a successful roux:

It’s pretty simple to make macaroni and cheese from scratch if you have a good grasp on how to make a roux. Before baking, top with crushed corn chips.How to Make Macaroni and Cheese From Scratch

Chili-Style: Stir one 15-ounce can chili beans in chili sauce into the pasta mixture.

Before baking, top with crushed herb-seasoned stuffing mix. dried thyme, crushed, to the pasta mixture.

Chicken and Stuffing: Add 1½ cups shredded roasted chicken and 1 tsp.

Crunchier Crumb Topping: Before baking, top with a mixture of 1½ cups cornflakes, 3 Tbsp.

Before baking, top with fish-shape crackers.

Tuna: Stir two 3-ounce pouches or cans of tuna into the pasta mixture.

After baking, top with thinly sliced apple and some additional shredded smoked cheddar cheese. Add 4 slices crisp-cooked bacon, crumbled, to the pasta mixture.

Smoky Apple: Use smoked cheddar cheese for the cheddar cheese.

Substitute ½ cup crumbled blue cheese for ½ cup of the cheddar.

Blue Cheese-Garlic: Cook 4 cloves garlic, minced, with the onion.

After baking, top with chopped red sweet pepper and snipped fresh basil.

Meat Lovers: Add 1½ cups crumbled cooked sausage to the pasta mixture.

After baking, top with crumbled feta cheese and snipped fresh oregano.

Greek-Style: Add ½ cup pitted, halved Kalamata olives to the pasta mixture.

Veggie: Add 2-2½ cups fresh broccoli florets and/or thinly sliced carrots to the pasta water the last 5 minutes of cooking, and continue as directed.

Before baking, top the mixture with ¾ cup soft bread crumbs combined with 2 Tbsp.

Baked macaroni and cheese with bread crumbs velveeta