Last but not least: Remember, some panko and parm on top will make a nice crust, broil it for about 5 mins in your pan to crisp it up. Taste your sauce afterwords and add salt to bring out more cheese flavour. Third: I would avoid American Cheese, and go with more flavorful robust cheeses. After that, fold in your cheese while it's off of the heat, small portions at a time to maximize creamy texture. You want your Béchamel to be very thick, like clam chowder. The reasoning behind this is the fats in the heavy cream mix with the fats in the cheese much more smoothly and you avoid that stringey broken looking cheese sauce. Secondly: I don't like using milk for mac-n-cheese. Feel free to mess around with spices/herbs. Once melted whisk in flour, salt and pepper. I use: Garlic, Salt, Pepper, Paprika and herbs de provance. To prepare roux, melt butter into a medium saucepan over medium heat. Another trick I do is, I add my seasonings to the roux instead of the sauce. For starters: Your roux is too thick, try adding some more fat.
0 Comments
Leave a Reply. |