![]() ![]() Add a second ½ cup of hot milk, whisking until it's incorporated, before adding the warm egg-milk mixture back to the pot. Add ½ cup of the hot milk to the egg yolk, whisking as you add to keep the yolk from scrambling. ![]() Cook for 10 minutes, until the liquid has thickened. Slowly whisk the milk mixture into the roux and bring the mixture to a simmer over medium heat. In a small bowl, combine the water and nonfat dry milk powder and whisk until the powder is incorporated.Cook, stirring constantly, until the roux is frothy and smells nutty, about 3 to 5 minutes. When the butter is bubbly and melted, about 2 minutes, add the flour. Meanwhile, make the cheese sauce by melting the butter in a large pot over medium heat.If the pasta is cooked before the cheese sauce is finished, toss it with a little cooking oil to keep the noodles from sticking together. Drain the macaroni in a colander and set aside. Add the macaroni and cook for 20 minutes, until the macaroni is very soft and plump. Bring a large pot of salted water to a boil. ![]()
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