be a macand- cheese mas­ter

Rachael Ray Every Day - - From The Test Kitchen -

Think out­side the (blue) box witho urs im­plef our-step plan for awe­some home­made mac and cheese.

1 MAKE A ROUX

Roux (pro­nounced ROO) is a mix of equal parts flour and fat that’s used to thicken sauces, soups, and stews. For mac and cheese, melt 3 tbsp. but­ter in a saucepan over medium heat. Whisk in 3 tbsp. flour, whisk­ing un­til pale beige, about 3 min­utes. You need to cook the roux un­til it no longer tastes like flour, which doesn’t take long.

2 TURN IT INTO BÉCHAMEL

Whisk in 3 cups milk in a steady stream, then sim­mer un­til the sauce is thick, 10 to 15 min­utes. Sea­son the sauce with salt and pep­per and you’ve got béchamel, a creamy white sauce that’s used for mac and cheese, lasagna, and po­tato gratin.

ADD CHEESE AND YOU’VE 3

GOT MORNAY

Throw in about 2 cups shred­dedc heese( sucha s ched­dar or pro­volone) and stir un­til the cheese melts. By adding cheese, you’ve made what’s known as Mornay, a ba­sic and de­li­cious cheese sauce. Add some chopped fresh herbs (such as sage, thyme, or rose­mary), a squirt of Di­jon mus­tard, and ap in­cho fc ayen­nei fy ou wanna show off.

STIR IN THE PASTA AND 4

OOH-LA-LA!

Now just stir in some cooked mac­a­roni.( Boil 12t o1 6o unces of driedp asta un­tila ld ente.) Then spoon the mix­ture into a bak­ing dish and broil un­til the top is golden and crispy, about 5 min­utes. Serve to hun­gry kids (or adults), and pre­pare to make this recipe a lot . —TARA HOL­LAND

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