Bravo! It’s a staple here in the states, especially in the south where cellulite is as patriotic as our flag.
I use the same seasoning in my roux, except I also add smoked paprika. You do have to adjust the salt to your liking though, and the type of cheese matters greatly in the flavor that comes through. Some people swear that Gouda is the best for flavor, but I tend to use at least three to four different types of cheese…relying heavily on extra sharp cheddar.
@PerfectionOfTheHeart i do same, paprika to my roux, and lots of pepper.. sometimes even some louisiana hot sauce ( trust me. It's good) but usually 4 types cheese. No less than 3. Although gouda is one of them. But its smoked bacon gouda
@GunFinger Mac and Cheese traditionally is made with yellow cheeses. The best...despite the gourmet twists to this.....is still good old Velveeta. Skip the expensive cookbook cheese ideas and next time make it with yellow cheese. And BTW....cheddar ain't included. Cheddar separates and is oily.....you want smooth....non-oily American cheese. If you want to take it up a notch.......add a bit of Louisiana hot sauce while making this........and/or sit the casserole dish (uncovered) in a smoker for about 30 minutes to give it a smoked cheese flavor.
@GunFinger I actually combined Velveeta with Cheddar..it's Awesome!! And next time if you use orange cheddar you'll get that nice color. But I'll also say, Panera bread (do you have that chain?) has the BEST white cheddar Mac n cheese, it's amazing, and just white in color.
California Mac and Cheese contains chopped green chilies...which is pretty good. I don't like things TOO bland, so sometimes, if I have a bunch of it, I will sprinkle it generously with McCormick Cajun seasoning, which is delicious.
I have seen other people sprinkle it with Sriracha sauce lightly.
@QuietReverie cooked pasta, made topping, made roux/sauce, mixed sauce with pasta, put topping on, baked for 25mins. Seasonings I used are mustard powder, garlic powder, onion powder, salt and pepper.
I always put some garlic, chopped smoked bacon medallions, leeks or sometimes broccoli florets in mine. Extra mature cheddar too. It's a bit boring by itself I think.
