![]() My mom has been making the best mac ‘n cheese for as long as I can remember, and a few of her tried-and-true tricks: nutmeg. I’m not sure there’s anything quite like homemade macaroni and cheese, and the secret to amazing mac ‘n cheese: the rich and creamy bechamel sauce (that all starts with a roux don’t panic: a roux is surprisingly simple, and one of my kitchen secret weapons). (If you plan to top the mac 'n' cheese with. Cook until the sauce thickens and coats the back of a spoon, about 2 to 3 minutes. FOR CHEESE SAUCE: PREPARE 1 cup White Sauce, decreasing butter and all-purpose flour to 1 tablespoon each and the water to 1/3 cup. Answer (1 of 6): Since you’re making something cheesy and rich, the type of roux I would make would be a BLOND ROUX, which is essentially a butter and flour based one. Add 1/4 teaspoon dried oregano, basil or sage to flour mixture. FOR HERB SAUCE: PREPARE 1 cup White Sauce, adding 1 clove finely chopped garlic to butter.
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