The roux is whisked together until bubbly and golden.The roux is super important to getting the creamiest cheese sauce of your life. This mac and cheese recipe starts with a roux.I used elbow pasta but really, any tubular past will work.The reason is that this is baked mac and cheese so the pasta will continue to cook in the homemade cheese sauce in the oven. Cook your pasta to slightly less than al dente, about one minute shy is perfect.You need to shred it yourself for the best result. ![]() The pre-shredded cheese is great for so many things but not macaroni and cheese. Use block cheese and shred, do not buy the pre-shredded cheese.Tips For The Best Homemade Baked Mac And Cheese
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