![]() ![]() ![]() Slowly begin pouring the warm milk into the roux while whisking. Warm just enough so that it’s warm to the touch - warm milk mixes more easily into the roux. Warm the milk for a few minutes in the microwave or in a separate pot over low heat. Cook for a minute or two, until fragrant. Add the flour and whisk to form a thick paste. To make the roux, melt the butter in a saucepan over medium heat. Cook until the pasta is al dente, then drain and set aside. Add the pasta and a generous amount of salt. Stir in the grated cheese, let it melt, and you’re almost ready for mac and cheese bliss.īring a large amount of water to boil in a large pot. You’re looking for a thickness that’s somewhere between heavy cream and buttermilk. Once all the milk is added, let it bubble, stirring occasionally, until slightly thickened. ![]() Continue whisking the milk and it will loosen into a creamy sauce. You might think all is lost at this point, but persevere. At first, the roux will thin out then it will clump up. Next, add the milk slowly while whisking the roux. ![]() Start with warm milk (a minute or two in the microwave will do the trick). The only tricky part of making a cheese sauce like this is incorporating the milk into the roux. Technically, the mix of roux and milk is called a bechamel (pronounced “BEH-sha-mel”) and adding cheese makes it mornay sauce use these terms if you’d really like to impress your dinner guests, but otherwise calling it a “cheese sauce” works just fine! Transforming the roux into the creamy sauce is a simple matter of adding milk and cheese. ![]()
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