Then, drain the pasta and fold the sauce in with the pasta. In the meantime, prepared the pasta according to the package directions. Then, add the cheese (grated of course) and whisk again until all of the cheese has melted.
Whisk until the sauce comes together and reduces by about 1/4.
Then, add the milk, cream, cayenne, oregano, and a dash of salt and pepper. To make the sauce, whisk the butter and the flour together over medium heat in a large saucepan until smooth and slightly browned. 1 lb pasta (elbow noodles, or something very similar).With that said, we like to take standard dishes and spice them up a bit to bring them to a new level that will both please the family and wow your guests.Īll of these recipes start with our basic mac n cheese recipe that requires the following (recipe at end of post).
Without the roux, your mac n cheese will look more like a yellow glob of space junk as opposed to a creamy, smooth macaroni casserole. A roux is nothing to be afraid of and is in fact a key component in a quality mac n cheese recipe. In our most recent post, we discussed the basics of a roux and the history surrounding this seemingly mysterious sauce.
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