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.Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg.Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. In this case, it is the base for a cheese sauce that I use for macaroni ‘n cheese often. Then, different applications can be developed. ![]() Mixed together well and then a liquid is added to thicken it up. Cook the mixture for 5 minutes, whisking constantly. The roux, as noted above, is a mixture of equal parts of butter and flour.
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