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.When the roux is a golden color and smells nutty, I whisk in the warm milk. Step 3, Whisk in the milk and thicken the sauce. When milk is added later in the recipe, its this butter-flour paste that helps the cheese sauce to thicken. Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Basically a roux is a cooked paste made with butter and flour. If the sauce becomes too thick, add an extra splash of evaporated, or regular, milk and. Cook the mixture for 5 minutes, whisking constantly. To make Kenjis mac and cheese for two people, youll need. In a large pot, melt the butter and sprinkle in the flour.The macaroni should be too firm to eat right out of the pot.
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