As debuted during Jeff's birthday dinner post, I made some bomb-diggity homemade mac-n-cheese.
It was actually my third time to attempt a classic homemade version. The first time was a couple of years ago, and the second time was last February, posted here. The problem I've had each time, including this go-around, has been more about consistency than flavor. I can't get the cheese to properly melt! It curdles or is gritty and is just not creamy like traditional mac-n-cheese.
For this recipe, found here at A Whisk and a Prayer, I used mozzarella and 5-blend Italian shredded cheese and cooked it in the crockpot. I was determined this method would be perfect. While the recipe has been my favorite so far and while the mac-n-cheese was nothing less than a success, according the crowd's rave reviews anyway, it still wasn't creamy.
Sigh. Yes, I'm hard on myself, but goodness, what does it take? I feel like it shouldn't be this hard. How do YOU make your homemade mac-n-cheese creamy?