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. 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. Made with simple ingredients such as a mac and cheese roux, cheddar cheese, salt, and pepper, this cheese sauce for mac and cheese is creamy and scrumptious. This recipe for roux shows how to do a white. The traditional recipe is 1:1, but it depends on how thick you like your finished sauce to be. Cook, stirring frequently, for 2 minutes, until the mixture is bubbly and foamy. A basic roux starts with butter and fat of some sort. Add the flour, salt and pepper and stir until combined. In a small saucepan, melt the butter (or oil) over medium heat. Pour the egg mixture into the sauce, whisking constantly. No matter if you’re making stovetop mac and cheese or baked mac and cheese, this is the best mac and cheese sauce on the internet. All roux starts with a white rouxcooking the roux just long enough to eliminate the taste of raw flour.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. Roux is also a great way to make creamy soup without using cream, turning a soup like tomato bisque thick and creamy concoction.
Cook the mixture for 5 minutes, whisking constantly. While it’s only one of many ways to thicken a sauce, roux is traditional when making cheese sauces for mac and cheese or Cajun-inspired dishes like Crawfish Etoufee or savory Seafood Gumbo.
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