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5 Golden Rules for Perfect Mac and Cheese

By,
Gourmandize
Add Milk Incrementally 4/5

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Add Milk Incrementally

The texture of your sauce will depend a lot on your success when preparing the roux but even if your roux is perfect, you can still mess it up. Here are two key points to remember when adding milk to the roux. The first is that you should add it incrementally. Remember, you can always add more to thin it out but you don't want to have try and thicken it again. The second thing is that you should warm the milk in a saucepan or in the microwave, before adding it to the roux. This will ensure that it mixes well with no clumps and will speed up the whole process. And remember, keep whisking.


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Three Cheese Baguette

You'll drool over this 3 cheese, bacon-wrapped baguette.

 

INGREDIENTS

  • Blue cheese
  • Cheddar cheese
  • Mozarella
  • 1 baguette
  • Sun-dried tomatoes
  • Bacon

METHOD

  1. Cut your cheeses into thin slices
  2. Slice baguette down the middle (like a sandwich)
  3. Layer cheddar, blue, and mozarella cheese inside the bread
  4. Top with sun-dried tomatoes
  5. Close baguette and wrap with bacon strips
  6. Put in oven and bake for 20 minutes at 350 degrees
  7. Slice and serve!