Cook 3-5 minutes until thick and incorporated. Step four add the cheese and cornflour, milk, mustard and. You can either shake them together in a box (lid on), or stir together in a bowl. Step three mix the cornflour and grated cheese. Add both cheeses, stirring constantly until melted and smooth. Step two boil a large saucepan of boiling water and cook the macaroni according to packet instructions. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top. Reduce heat down to low and cook for 5-7 minutes until thickened, stirring often. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. Pour the egg mixture into the sauce, whisking constantly.Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg.Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook the mixture for 5 minutes, whisking constantly. In a large pot, melt the butter and sprinkle in the flour.The macaroni should be too firm to eat right out of the pot.
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