But the Top Chefs make it look so easy
Water; not boiling.
Okay. So the salt goes in AFTER the water reaches a boil. Wish I had paid attention to that fact three hours ago when I started this project.
The plan was to make a mac & cheese casserole for a vegetarian friend of mine who just had a baby. I love the custom of bringing home cooked meals to new parents. Then I got this annoying cold and decided that I better not risk infecting the fledging nor her sleep deprived parents with my germs. Besides, I was also a little nervous trying out a new recipe for a gift.
Better to practice on Andy.
It required making a roux and from that a béchamel sauce. Is it just me, or does the word “béchamel” remind anyone else of the Smurfs?
Total success.
I had chosen this recipe because the description said, “The texture is simply amazing - smooth but not runny, cheesy but without clumping or separating.” You know what? It’s true!
sjsmart said,
May 18, 2008 at 3:08 am
Wow Ruth, that looks GREAT! I miss yellow cheese! LOL
wineymomma said,
May 18, 2008 at 12:03 pm
Yummy! You would really be impressed with the forever that it takes to boil water here!
notgoth said,
May 20, 2008 at 4:03 pm
wow i am licking the screen! I must try this. I think its a lovely lovely idea to take food to new parents!
notgoth said,
May 20, 2008 at 4:04 pm
PS: the WW recipe for mac and cheese is pretty darn good as well