how to make mac and cheese sauce with whipping cream

Nothing was measured, I just eyeballed the whole thing. I used whole milk, cream cheese, mozzarella, fontina and lastly, freshly grated Romano cheese. This is a fool-proof cheese sauce that all your pasta-eating friends and family will love you for. I was thrilled that I was able to skip the whole béchamel step with this recipe. White cheese sauce on white dishes? Please! I can't tell where the sauce ends, so I have to lick the whole plate. This blend makes an incredible sauce, especially over pasta. I suggest Sargento’s 6 Cheese Italian mix, which includes mozzarella, smoked provolone, asiago, parmesan, romano, and fonita cheeses. The easiest way to do this is to buy a bag of already mixed cheese. Instead of using only four cheeses, I found that using six cheeses adds great depth to this recipe. Look for Keller’s Creamy’s Plugrá butter at Trader Joe’s and Whole Food Market. You can buy this type of butter at most high end grocers. Cultured butter also has a higher butter fat content, and makes for creamer sauce. Preferably, use a cultured butter (also known as European-style butter), instead of common sweet cream butter. Also, use real butter, not hydrogenated “butters,” such as Country Crock, or I Can’t Believe Its Not Butter. The higher butter fat content found in heavy whipping cream is necessary to produce a thick, creamy sauce, so don’t even bother with milk. That means using *Heavy whipping cream* (36%+ butterfat), as opposed to light/medium whipping cream or half/half (10%-25% butterfat). However, you HAVE to use quality ingredients.

How to make mac and cheese sauce with whipping cream