![]() 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. ![]() ![]() Cook the mixture for 5 minutes, whisking constantly. ![]() Add your macaroni and stir through turning the heat off. Add in a handful of your shredded cheese to slightly thicken. To Roux or Not to Roux.that is the question Ever wondered what a Roux actually is Heard about Roux but not sure what the best way to make it is This is. Season generously with salt and pepper and some herbs. Then add milk while whisking until you get a creamy sauce.
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