![]() Roux is the foundation of a number of classic sauces, and it’s used for a variety of reasons, two of them being that it thickens a sauce, and it helps to keep the sauce from separating. Like so many comfort-food classics, homemade mac ’n’ cheese starts with a small combination of melted butter and flour, mixed to a paste known as a roux. And I realized very quickly how easy homemade mac ’n’ cheese can be.įirst, you make a roux. I actually started trying to make it from scratch because I was - and still am - such a boxed-mix failure. (My 7-year-old niece used to laugh at me - even she could do it.) But, even now, I still can’t seem to get it to turn out right. Looking back, I think this was probably due to youthful impatience (who has time to patiently whisk in the cheese packet?!?!). I’ve never had success with boxed mac ’n’ cheese even when I tried to make it growing up. There’s no wonder it’s a quintessential comfort food, any time of the year.īest of all? You don’t need to make it from a box. And what’s not to love? Tender pasta tossed with no shortage of melted, ooey-gooey cheese. One of the most basic meals around, it’s also one of the most popular - indeed, it’s a staple of American cuisine - the darling of everyone from your 7-year-old niece to some of the top chefs at the finest restaurants.
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