![]() ![]() 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. (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. The addition of butter and flour to macaroni and cheese makes a roux, a thickening agent for the cheese sauce that is spread over the pasta before it bakes.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. ![]() or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. The macaroni should be too firm to eat right out of the pot. Its easy to make classic baked macaroni and cheese from scratch.
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