Season to taste with salt.Īssemble and bake the macaroni: Preheat oven to 400 degrees F. Pour the béchamel on top and stir well to combine. Place the macaroni in a large bowl and add 2 cups of the Gruyère. Whisk the cream into the béchamel and season with salt and pepper. When all the milk is incorporated, bring to a simmer again before taking the saucepan off the heat. (Discard the onion and bay leaf.) The sauce will thicken as it heats, so be sure to whisk continuously to avoid burning. Slowly add the scalded milk, whisking vigorously after each addition until sauce is smooth. Once the mixture is bubbling, turn the heat down to low as it continues to cook, about 5 minutes. Add the macaroni, immediately stir with a wooden spoon to prevent sticking, and cook for 6 minutes, stirring occasionally.Īs the macaroni cooks, prepare the roux: Melt the butter in a medium saucepan over medium heat then whisk in the flour and cook, stirring, to remove the raw flavor of the flour. Meanwhile, bring water to a rapid boil in a large saucepan salt the water. For the béchamel: Heat the milk, onion, and bay leaf in a small saucepan over medium-low heat until steam wisps start to rise from the milk (this is scalding the milk, the stage just before boiling), then turn the heat to low.
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