Instructions:
Made of melted butter and flour, a roue is the base for most sauces. The rule for a successful roue is to add just enough flour to absorb all the flour leaving a soft paste sizzling in the pan.
Melt the butter over medium heat then remove from the heat before adding the flour.
Stir making sure the mixture is firm and not too wet.
Add a enough milk to liquify the mixture slightly.
-*Hint: Using a spurtle while stiring hot liquids reduces the likelihood of splashing and getting a burn from hot butter.
Return the pan to the heat. Stir while the heat expands and thickens the flour and fat mixture.
Move the mixture from the heat to add more milk. Stir until blended. Return pan to the heat and repeat until the pan is three quarters full of silky smooth sauce.
Off the heat again, add 3/4 of a block of grated cheddar to the sauce and stir while returning to the heat.
-*Hint: Add a teaspoon of French mustard to enhance the bite of the cheese.
Pour cheese sauce over cooked pasta [if using fresh pasta; par-boil, if using dried pasta; boil through to el denté]
Cover pasta with grated cheese and bread crumbs.
Bake in oven at 400ºF /200º C for 30min
Done!
Of course, adding chopped onions, red pepper and bacon to the pasta at the same time as the cheese sauce, will make this dish more savoury and not as child friendly. Doing so may also change the name of the dish to a 'pasta bake' rather than good old fashioned 'Mac'n'Cheese'!!
Melt the butter over medium heat then remove from the heat before adding the flour.
Stir making sure the mixture is firm and not too wet.
Add a enough milk to liquify the mixture slightly.
-*Hint: Using a spurtle while stiring hot liquids reduces the likelihood of splashing and getting a burn from hot butter.
Return the pan to the heat. Stir while the heat expands and thickens the flour and fat mixture.
Move the mixture from the heat to add more milk. Stir until blended. Return pan to the heat and repeat until the pan is three quarters full of silky smooth sauce.
Off the heat again, add 3/4 of a block of grated cheddar to the sauce and stir while returning to the heat.
-*Hint: Add a teaspoon of French mustard to enhance the bite of the cheese.
Pour cheese sauce over cooked pasta [if using fresh pasta; par-boil, if using dried pasta; boil through to el denté]
Cover pasta with grated cheese and bread crumbs.
Bake in oven at 400ºF /200º C for 30min
Done!
Of course, adding chopped onions, red pepper and bacon to the pasta at the same time as the cheese sauce, will make this dish more savoury and not as child friendly. Doing so may also change the name of the dish to a 'pasta bake' rather than good old fashioned 'Mac'n'Cheese'!!