![]() ![]() Flour: added to the melting butter in a large saucepan will make the paste you need for the roux prior to adding in the milk and stock.Butter: two tablespoons of butter will help make the roux with the flour (to thicken the sauce as well).Stock: the stock, preferably either vegetable or chicken, is added to the milk as part of making the cheese sauce.Cream or milk: adding just a touch of milk or cream will help thicken the cheese sauce to pour over the pasta.Cheese: choosing sharp cheese will amplify this dish and give it the creaminess you want. ![]() These types of short pasta catch the sauce well and hold onto flavor. Pasta: Technically any pasta could be a mac and cheese, but I am super biased toward traditional elbow macaroni, shells, or a good corkscrew pasta such as fusilli. ![]()
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