Growing up loving the horrible box Mac-n-Cheese and Velveeta and shells, I had trouble mimicking the texture with a Roux. After a lot of experimentation, I found that using evaporated milk and a corn starch slurry gave the best results. Also, it did not coagulate as it cooled. Very Velvety. I made a Mex Mac with Bacon Fat, Sharp Cheddar, Pepper Jack, Colby, Caramelized Onion, Hot Sauce, Pickled Jalapeno, and Breadcrumbs .
7/1/15 at 5:24am