Then add mustard powder, black pepper and cheese. As soon as the color is right, slowly pour in room temp milk and stir until thickened. If the color is too light, the flavor will be of raw flour. If the color gets too dark, the bechamel sauce will have a burnt flavor. When making the roux, the flour and butter must be stirred on low heat constantly until the color becomes a light nutty brown. Here's what she wrote for your reference - and it turned out perfect for me. I did follow the advice of another reviewer, Cassandra, about properly making the roux. The cheesiness is perfect, and you can leave it in the oven longer if you like. PLEASE do not double the pasta like some reviewers recommend. Anyone who found this too soupy likely did not cook it in the oven for long enough. I did not use breadcrumbs (will try with them later this week), and I used old white cheddar instead of American. I'll definitely be making this again for company, and I'll make sure there are TONS of leftovers. Everyone loved it and there was NONE left even though I doubled the recipe - I only got a couple tablespoons of it to enjoy for myself. Made this dish for a staff Christmas potluck.
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August 2023
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