There are four types of roux: white, blond, brown and dark. To thin the sauce, add a few tablespoons of milk at a time until at desired consistency. Pour cheese sauce over top, stirring to combine. Transfer cooked pasta to large dutch oven or pot over low heat.Reduce heat to a simmer and stir in cheese until melted. Slowly whisk in milk, stirring continuously until thickened, about 2 minutes. Stir and cook for 3-4 minutes until color of roux gets slightly darker. Once melted whisk in flour, salt and pepper. To prepare roux, melt butter into a medium saucepan over medium heat.I recommend cooking the pasta a minute less than the directions. Cook pasta according to package directions.How To Make A Roux, Bechamel, & Cheese Sauce ~
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