In other words, the butter and flour cooked together (the roux) is an emulsifying agent to bind the milk and cheese together to form a smooth sauce. Add the cheese and whisk until melted and smooth (the cheese sauce).Ī roux is an emulsion or additive that helps two liquids that don’t usually mix well together, to form a single mixture.Pour in the milk (anything but skim) and stir until bubbly and thickened (the bechamel sauce).Add an equal amount of flour, whisk until golden or light brown (the roux).Here are the steps involved in making a cheese sauce in a cast iron skillet: Once it reaches medium-dark brown, it begins losing its ability to thicken. You can serve it as is or throw it in the oven to bake.Ĭook the pasta al dente (firm to the bite) if you plan to bake the mac and cheese because the pasta will continue cooking in the oven.īesides thickening, cooking the roux before adding the milk removes the raw taste of the flour.įor some recipes, you’ll want a darker roux, but for macaroni and cheese, a golden or light brown is best.Ī golden hue is the point at which the roux has its best thickening capabilities. The cheese sauce is then added to the cooked pasta. In the case of macaroni and cheese, you are making a bechamel (white) sauce when you add the milk.Īnd you are making a cheese (mornay) sauce when you add the cheese to the bechamel sauce. Equal parts of flour and fat (usually butter), cooked together, are called a roux (roo).Ī roux is used as a base for thickening sauces.
0 kommentar(er)
