Quote:
Originally Posted by rcbaughn
I think the secret to good mac and cheese is making the roux before you add the cheese. Always helps mine from separating into a grease slick. Never done baked mac and cheese though.
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Good point. I used to do the Velveeta thing, but if you're going to eat mac and cheese, you should use real cheese. I have borrowed from Martha Stewart's recipe for mac and cheese, but used masa for the roux.
It's baked, but I think I'm going to have to stick it on the smoker this weekend.
