SOUL FOOD BAKED MACARONI AND CHEESE ROUX METHOD MACSIMPLE MAC AND CHEESE WITHOUT FLOUR » THE FAST RECIPE FOOD. Place over high heat and bring to a boil for about 5 minutes or until the water has cooked down. Bake until the dish bubbles around the edges, about 15 minutes. Add macaroni, water, and salt to a large skillet. Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs.For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.This is the version of macaroni and cheese. The custard forms as the macaroni cooks, so no sauce is made ahead of time. Add the drained macaroni to the cheese sauce and mix thoroughly. The classic Southern macaroni and cheese, however, uses the custard method. Continue to cook, stirring constantly, until the sauce thickens. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes.
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