Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. ![]() Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Pour the egg mixture into the sauce, whisking constantly.And you are making a cheese (mornay) sauce when you add the cheese to the. In the case of macaroni and cheese, you are making a bechamel (white) sauce when you add the milk. A roux is used as a base for thickening sauces. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. Equal parts of flour and fat (usually butter), cooked together, are called a roux (roo).Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. The mac and cheese was a solid entry, tasty and good consistency, but once again, lacked a distinguishing feature. ![]() Cook the mixture for 5 minutes, whisking constantly. Solid dark roux, and a nice mix of stuff in it, liked how they threw a couple crispy okra bits in, but just thought it lacked a certain oomph.
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