![]() Baked Mac and Cheese: If you like a crisp, buttery topping for your macaroni and cheese, just transfer the macaroni and cheese into a small oven-safe dish or ramekin and sprinkle a tablespoon of seasoned bread crumbs over the top.This creamy mac and cheese is best if enjoyed immediately. Stir In The Pasta: Remove the pan from the heat and stir in the pasta.You don't have to use it in your mac and cheese version however, I highly recommend it. I happen to love the flavor that the dry mustard imparts. Add The Cheese: Remove the pan from the heat and stir in the shredded cheese and dry mustard.For a smooth sauce, pour the milk in a little at a time, stirring constantly. Be careful not to add the milk too quickly or you can end up with lumps. Pro Tip: You are making a béchamel sauce which is a simple mixture of oil(butter), flour, and milk. Continue to cook the sauce for about 2 minutes. As the milk heats, the clumps of flour will smooth out and the sauce will thicken. Whisk In The Milk: Slowly pour the milk into the roux while whisking.As the butter melts in a small saucepan, whisk in the flour to form a thick, smooth paste. The purpose of a roux is to thicken a sauce and in this recipe, it's a simple mixture of equal parts melted butter and flour. A roux is a fancy French term and shouldn't intimidate you. Begin By Making A Roux: Don't let the word "roux" scare you.See the recipe box below for ingredient amounts and full recipe instructions. See below for ways to use leftover ingredients. Cheese: A classic mac and cheese is made using sharp cheddar, which adds a rich, intense flavor.Milk: Use any percentage of cow's milk, or you can use almond milk instead. ![]() These ingredients are needed to make the roux which is what will thicken the mac and cheese sauce.
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