While everybody loves macaroni and cheese, not everybody loves the richness of the dish. Most recipes throw caution to the wind and blend butter, cream, and cheese into a heart-stopping blend of pasta and cheese. We wanted to maximize the cheese’s flavor, but minimize the overall richness of the dish. Here’s what we discovered:
Cut out the cream by thickening a blend of whole milk and chicken broth with a roux, or flour cooked in a little butter. The chicken broth helps cut the richness without sacrificing flavor.
Add lots of sauce to the pasta and make it thin because the pasta will absorb the sauce as it bakes.
Blend creamy colby and tangy extra-sharp cheddar cheeses for the perfect combination of texture and flavor.
Lend depth to the sauce with garlic, dry mustard, and cayenne pepper.
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