![]() Cook the pasta until it’s al dentetender but still quite a bit firm in the centre it will finish cooking in the sauce. A pinch or two of salt is not enough! Taste the water it should remind you of a day at the beach. Bake until it is heated through and the bread topping is golden brown, about 30 minutes.Īs pasta cooks it will absorb the salt water and, in turn, be properly seasoned. Toss the bread with a splash or two of olive oil, then sprinkle it evenly over the top of the cheese mixture. Pour everything into a 9- x 13-inch (3.5 L) ovenproof casserole or baking dish. Stir the cooked pasta into the cheese mixture. Stir in the cheeses, Dijon mustard, paprika, cayenne pepper and salt. Continue whisking until the mixture is very thick, a few minutes longer. Slowly stir in the wine and continue stirring until the mixture is smooth again.Īdd both milks and switch to a whisk, mixing until the sauce is smooth again. ![]() Combining the butter and flour into a roux first helps evenly distribute the flour throughout the sauce and prevents lumps.Ĭontinue cooking a few more minutes as the roux toasts and develops a bit of flavour. Add the flour and stir with a wooden spoon until a smooth paste forms (the roux). Add the garlic and stir for several minutes until it softens and flavours the butter. To make the sauce, melt the butter in a saucepan over medium heat. Meanwhile, cook the pasta in lots of boiling salted water.
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