While the pasta is cooking, in a separate pot. In a large pot of boiling, salted water cook the pasta to al dente. 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. Directions Preheat oven to 350 degrees F. (Do not under-salt!) Pour in the drained, cooked macaroni and stir to combine. Taste the sauce and add more salt and seasoned salt as needed. Step 5 Pour the egg mixture into the sauce, whisking constantly.Step 4 Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg.Pour in the milk, add the mustard, and whisk until smooth. Cook the mixture for 5 minutes, whisking constantly. Step 3 Melt the butter in a large pot and sprinkle in the flour.The next step is to whisk in the milk, which creates a thick and creamy bechamel sauce. The mixture is cooked until a smooth paste forms and the raw flour taste is gone. Then the flour is whisked in and cooked over medium heat for a couple of minutes. The macaroni should be too firm to eat right out of the pot. How do you make a cheese roux First, the butter is melted on the stovetop. Step 1 Cook the macaroni until very firm.
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