The inspiration of this recipe was found by my dear Hubby and I am so glad he did. I have only made a couple of homemade baked macaroni and cheeses so I was a bit nervous about getting it just right. This turned out amazing, this sauce before adding the cheese will be my base for all cheese type sauces. It came out ooey and gooey and didn’t set up so hard that you couldn’t enjoy it. Then after baking it is the gooey and stringy cheese sauce you remember from your childhood and the crunch of the panko on top, is perfection.
These are the steps of making the sauce. First, you will need to make a rue. After adding the milk and cream it can be hard to tell when the right time to add the cheese is. If you wait too long you scorch the milk and need to start over, don’t wait long enough then your sauce thickness isn’t right. Below I made a short little video for you to see how the consistency is before adding the cheese and the silkiness after the cheese has melted.
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