ADVERTISEMENT
Add protein: Mix in shredded rotisserie chicken, crispy bacon, or ground sausage.
Spice it up: Add a pinch of cayenne pepper or diced jalapeños to the cheese sauce.
Make it deluxe: Top with extra cheese and a drizzle of truffle oil before baking for a gourmet twist.
Go gluten-free: Use gluten-free pasta and a 1:1 gluten-free flour substitute in the roux.
FAQ:
Q: Can I make this ahead of time?
Yes! Assemble everything up to the baking step and refrigerate. When ready, bake as directed (add 5–10 minutes if straight from the fridge).
Q: Can I freeze it?
Absolutely. Wrap tightly and freeze before baking. Thaw overnight in the fridge and bake as usual.
Q: What’s the best cheese combo?
Sharp cheddar is key for flavor, but feel free to blend with Gruyère, Monterey Jack, or fontina for extra creaminess.
Q: How do I avoid grainy cheese sauce?
Use freshly shredded cheese and avoid overheating the sauce once the cheese is added—low and slow is best.
Would you like a printable version or visual step-by-step guide for this recipe?
ADVERTISEMENT
