When making the sauce, use the standard above: Bring it to “just boiling”, period. It thickens and absorbs as it bakes in the oven. It will be a creamy-textured sauce when mixed with the macaroni. An update of my review: Many reviewers are saying the sauce never ‘gets thick’. ![]() Remove from heat and let set for a couple minutes before adding the cheese, this prevents the cheese from melting too hot and getting "grainy". ![]() As for a floury taste if you cook the sauce until it is "just boiling" it will alleviate the problem (don't reduce the flour or it will never get thick). Very good! One of the best mac & cheese recipes I've used.
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