If the mixture is too hot, the cheese (especially the Cheddar) may separate into an oily mess. Gently place back over low heat only if needed to melt the cheese. The pot should be removed from the heat source and just hot enough to melt the cheese. Make sure the sauce is not bubbling when adding the cheese. Adjust as desired, but keep in mind this may change texture and consistency of the sauce. I used a combination of Cheddar, Gruyere, and Parmesan based on personal taste. The exact amount of salt may differ based on the salt content of the chicken stock. Adding too much in the beginning will create lumps in the sauce.Īdjust the flavors to taste after mixing in all the cheese.
Slowly whisk the chicken stock and milk into the roux (butter and flour mixture). Shells are a particular favorite with the kids.
If desired, you can swap for another favorite medium-sized shape. The tube shape is perfect for holding the cheese sauce. I prepared the Baked Macaroni and Cheese with dried elbow macaroni.
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