![]() Start by melting the butter over low heat. You must begin with low heat and the mixture must be stirred constantly to avoid scorching the flour. Jensafrk commented that this recipe ''tastes like raw flour.'' The problem may be in making the roux, which is the carefully cooked, equal quantities of flour and butter. (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling. ![]()
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