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Baked Macaroni and Cheese I
January 06, 2003

OK, so I'll admit it's a little bland; so jazz it up the way you want! The "flour taste" complaints are because you all don't let the roux cook long enough! It's actually a pretty simple cooking technique that if you follow it, the sauce will thicken immediately. Like the recipe says, add the milk SLOWLY! To make it even easier, heat the milk slightly and then add it to the sauce. Just don't add it all at once, the sauce will seize and become lumpy. This is a great recipe for a basic sauce or one of the mother sauces called a Bechamel sauce or white sauce. Once you master this sauce, you can master anything that is cream based, like mac & cheese or a chowder or cream soup....just be patient. Good things come to those who wait! :)

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