![how to make the best roux for mac and cheese how to make the best roux for mac and cheese](https://assets.bonappetit.com/photos/57ad253b1b33404414975413/5:7/w_1140,h_1596,c_limit/MAC-AND-CHEESE.jpg)
:DI've made it for tons of get togethers and holidays - it's normally the one thing that doesn't.
![how to make the best roux for mac and cheese how to make the best roux for mac and cheese](https://artzyfoodie.com/wp-content/uploads/2020/07/Extra-Creamy-Stove-Top-Mac-and-Cheese-1.jpg)
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. Mac and Cheese: I present to you: my pretty-famous-among-friends-and-family mac & cheese recipe. 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. To Roux or Not to Roux.that is the question Ever wondered what a Roux actually is Heard about Roux but not sure what the best way to make it is This is.To begin, cook equal parts flour and butter in a saucepan over medium heat until a paste forms. Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Don’t skip the roux Though it might be tempting to use a recipe that doesn’t require a roux, it’s a helpful step that improves the dish’s texture (and ensures the end result isn’t a congealed, slice-able casserole). Cook the mixture for 5 minutes, whisking constantly. This start with a roux, made by combining melted butter with plain flour then slowly whisking in milk, stirring continually until it thickens. In a large pot, melt the butter and sprinkle in the flour. Traditionally, a mac ‘n’ cheese base is made from béchamel sauce.The macaroni should be too firm to eat right out of the pot. Super creamy homemade Velveeta Mac and Cheese is our family favorite recipe.