You shred it and measure it loosely packed. "Then, to that ratio, it's identical: the amount of cups of liquid to the amount of cups of shredded cheese," Rach says. And she warms it with crushed garlic, which is optional, but delicious if you love garlic in everything like John does!Ĭomfort Food Mash-Up: Rach's Garlic Bread Mac & Cheese Pro Tip: Rach warms the milk first, before adding it to the roux. If I was doing a classic, I would just do salt a little bit of white pepper," she continues. "Once that thickens just to coat the back of the spoon (don't let it get too thick, you don't want that to go too far on you), you season it as you would like. And I use about 3 cups of milk, or a combination of milk and stock," Rach explains.
And for every 4 tablespoons of butter and 4 tablespoons of flour, I bump up the butter to 5.
So about equal amounts-I usually do a tablespoon more of butter to flour. "What we want to do is start with the roux.
#How long is homemade mac n cheese good for for mac#
RELATED: Basic Cheese Sauce for Mac 'n Cheese Rach breaks down how she makes what John calls "a pretty dang good mac and cheese" in more detail.
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