Nearly Perfect Mac & Cheese!

It is no big secret that over the years my relationship with cooking has evolved from something I do OK but do out of necessity to something I am pretty good at that I enjoy doing to something that I am experimenting with to create my own dishes and find truly relaxing.

So you will understand why I have been frustrated that I have never been able to get the right consistency for a simple mac & cheese dish. So imagine my absolute delight when last night it finally happened, I perfected the consistency of my mac & cheese. YAY! I know this is a weird thing to be excited about but I have been trying for awhile now to get a nice thick cheese sauce. And though mine always tastes fine, it has been a bit runny :(

So what was the trick.....well I mixed the butter and flour and cooked it (like I always do), then added half broth and half milk and then here it is - I turned the heat up to med/high! Perfecto! Typically i leave it on low once I add the liquids thinking if I turn it up it may ruin the milk ...but alas, I went out on a limb and realized it was infact the heat that makes the sauce nice and creamy! I really did not know this and most recipes I have come across do not mention to turn the heat up.

I would like to say that I do understand that it is a bit sad HOW excited I got about finally getting my mac & cheese to the perfect consistency, however if you would have tried some of it I am sure you would have been JUST as thrilled as I was.

Now that I have it to the perfect consistency, I am going to try to perfect the entire dish so that it tastes fantastic! First attempt, broil the mac & cheese so it crisps up the top - YUM!