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I've still never figured out why people bother making a roux, unless it's because they like that mediocre flavor. Just using the same Kraft Dinner technique, e
by thrower123 6y ago
I've still never figured out why people bother making a roux, unless it's because they like that mediocre flavor.
Just using the same Kraft Dinner technique, except using real cheese cubed instead of the orange powder, is the best tasting and easiest method.
- gen220 6y agoI think it might depend on the cheese you’re using! In my experience the roux makes a big difference. We use a blend of Gruyere, Fontina and Cheddar (in 1-2-2 proportion). The hard, soft, and middling textures mix best when they’re gently cooked together in our experience. In the states most recipes will have you finish in a casserole dish with bread crumbs, but we find it actually tastes better if you skip that step, for whatever reason. If anybody has suggestions on other cheeses to add/substitute in this mix I’m all ears!