4/10/2023 0 Comments Macaroni and cheese roux![]() ![]() Making a roux is fiddly and time consuming. Combine with your cooked pasta and warm it all through. Make your bechamel into a mornay sauce by adding your cheese. Make your roux into a bechamel sauce by slowly adding milk. ![]() 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. Start with a roux of equal parts butter and flour. (Do not under-salt!) Pour in the drained, cooked macaroni and stir to combine. Taste the sauce and add more salt and seasoned salt as needed. Step 5 Pour the egg mixture into the sauce, whisking constantly.Step 4 Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg. 10 cloves of garlic 45 g butter 3 heaped tablespoons plain flour 6 bay leaves 1 litre semi-skimmed milk 600 g dried macaroni 8 tomatoes 150 g Cheddar.Pour in the milk, add the mustard, and whisk until smooth. Cook the mixture for 5 minutes, whisking constantly. Step 3 Melt the butter in a large pot and sprinkle in the flour. ![]() The macaroni should be too firm to eat right out of the pot.
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