So let’s talk Roux Sauce. I thought we all made it. But after having been asked what one is, thought maybe I’d make a post about it how I know to do it.
Now lets clear the air about something. I’m not a chef. So I may post something and you’re going to say…. No, that’s not right.
Its probably not but it works for me and that’s how I do it. Like great grandma’s cranberry salad (Amazing!) She said, “grate the whole orange, peel and all.” Years later I had someone correct me and said it should be just the zest…
(PS I stuck by Great Grandma Obaughs words)
Okay, back to task for the below you can have it popped in the oven within 20-25 min. TIP: If really in crunch… I’ve been known to not even bake it and just serve as is.
(1) Stick of Butter
1/4th Cup of Flour
Seasonings according to what you are using it for.
Roux Sauce for my Mac-N-Cheese. One of my most requested recipes.
The above PLUS
Small squirt of mustard or splash of Worcestershire Sauce or MY fav, a spoonful of Mole sauce.
Dash or two of salt, and dash or two of pepper
*While you’re making your sauce, go ahead and get a large pot of salted water on to boil*
(2) Cans of evaporated milk
(2) Cups shredded Cheddar
½ Cup of Shredded Swiss (if I’m out I’ll use Velvetta)
3/4th Cup of Parmesan Cheese.
½ cup of Durkee’s French Fried onions. (Store brand is okay)
2 Pound box of elbow pasta
I cook for a large crew, so just cut everything in half to reduce the recipe.
Preheat oven to 350
Melt butter, once melted reduce heat to medium add flour and whisk until a paste appears. Add your squirt of mustard and dashes of pepper and salt. Whisk well. Whisk in can of Evaporated milk slowly. Keep whisking until mixture thickens. Add second can same method. Once mixture is of desired thickness add ½ cup of the parmesan and blend. Add rest of cheeses and continue stirring until completely mixed. Turn OFF heat.
Once pasta is done, drain well and add to cheese mixture. Mix well.
Spoon into large baking dish. (or two) Crush Durkee’s and mix with remaining Parm and sprinkle on top of casseroles.
Bake about 25-40 minutes until nice and golden and bubbly.
Fun note. Mac-N-Cheese is SOO versatile and fun. Add bacon or ham for a meaty version and add peas to that for a one pot meal.
Note: I was out of the topping I normally use in the below pic so I just added a bit more cheese.
Play with other spices and seasonings. Like I said the Mole Sauce is my favorite ingredient to date. LOVE the way it turned out with it.
I used to make this as a side, and now, serve with a salad and make it the main course.
Have fun with your Macaroni and Cheese!