![]() Rather than use more milk, I have added a little of the pasta cooking water. I like a really creamy baked macaroni and cheese so if you intend to bake this recipe the cheese sauce has to be “wetter”. Do not reheat the sauce or the cheese might split.Īdd your cooked macaroni and stir it all together – ooey gooey yumminess! If you want to bake this dish then read on. Take the sauce off the heat and add the cheese, stirring so it melts into the sauce. If you drag your finger on the spoon it should leave a clear trail. At this point the sauce should be thick enough to coat the back of your spoon. Cook for two minutes then stir in the mustard powder, paprika and salt. That’s the secret to a smooth silky sauce!īring the sauce to a low simmer once all the milk has been added. Take your time and allow the roux to get fully absorbed into the milk before adding more. ![]() Gradually add the milk, a little at a time, stirring constantly. Start by melting the butter (here I used Flora Light) in a pot over medium heat.Īdd the flour and stir with a wooden spoon until a paste forms – this is called a roux. The secret to the best macaroni and cheese lies with the cheese sauce! Making a smooth and creamy Béchamel sauce (a.k.a white sauce), to give it its proper name, is easy once you know how.
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