View Single Post
  #7 (permalink)   Report Post  
kilikini
 
Posts: n/a
Default


"Peter Aitken" > wrote in message
. com...
> "Shawn Hearn" > wrote in message
> ...
> > In article >,
> > me > wrote:
> >
> > You're doing it wrong. You need to make the cheese sauce first by slowly
> > adding the cheese to the roux so it melts, then slowly pour in some milk
> > (no water) until the cheese sauce is nice and thick. When the sauce is
> > ready, add it to boiled drained macaroni. You're breaking the sauce.

>
> In 30 years of cooking I have never heard of a cheese sauce being made

this
> way. Perhaps it works, but the standard way is to make the thickened

liquid
> and then add the cheese.
>
>
> --
> Peter Aitken
>
> Remove the crap from my email address before using.
>
>


Peter, I wanted to say the same thing, but was saying to myself, maybe I'll
try it that way next time. I always melt the butter, add the flour, add the
milk and as it thickens add shredded or cubed cheese. Been doing it that
way for years.

kili