It’s not my first time making Mac & Cheese, so I have some expectations

Time: 1 hour 5 minutes

Difficulty: 1/5

Ingredient Availability: 5/5

We’re finally back to a food that i’ve made many times before. After discovering the béchamel sauce, I went on a little journey of making different cheese sauces and essentially making Mac & cheese from scratch. Now, I want to try a more formal recipe. There are probably thousands of Mac and cheese recipes out there, but I have Snoop Dogg’s cook book and he has one. As I’ve said before, some of the recipes from his book are pretty good and some others are underwhelming. Let’s find out on which side this one lies.

Key Ingredients & Omissions:

This is another fairly simple recipe ingredient wise. I used some more expensive cheese than average. You’ll see how it turns out in the analysis. Nothing Was left out.

Tools:

• Box grater (I used my food processor to grate the cheese)

Cooking Review:

Prep: 10 minutes

The prep for this recipe is really just shredding the cheese. I also got the water in a pot and started to start boiling and buttered the baking dish.

Making sauce: 24 minutes

The process of making the sauce is pretty quick, so I didn’t get many pictures of this process. I started by combining the cream and milk in a sauce pan over medium heat to warm up. I then melted some butter in a skillet and added the flour once it had all melted. I whisked the flour into the butter for about 2 minutes before adding in the warmed milk and cream gradually, whisking it in. After cooking that mixture for about two minutes and it had thickened. I added in half of my grated cheese and let it melt completely. I finished the sauce off with sour cream and some other seasonings before adding it to the cooked macaroni. After mixing the pasta to coat with the sauce, I poured it into the baking dish and topped it with the rest of the cheese.

Baking: 26 Minutes

I baked my macaroni and cheese for 26 minutes before letting cool for a little bit and serving.

Taste:

Despite the use of more expensive cheese, this Mac and cheese wasn’t all that cheesy. Maybe I needed to salt the sauce a little more to bring out more of the cheese flavor. Despite that, the other flavors kinda made up for it. The sauce had a nice thickness and was pretty smooth. The crispy edges were highlights of the dish, adding come textural contrast and a boost of flavor. For a Mac & cheese, I have to give it a 7/10. I’m not sure if I should have used a different cheese, more salt, or if this is just how the recipe is supposed to be. In any case, it’s not bad, just lacking the main flavor you would expect from a dish with this name.