![]() ![]() Pour the cheese sauce over the top and stir well. Simmer the sauce gently for 2–3 minutes, stirring constantly until it is thickened and glossy.ĭrain the pasta well in a colander or sieve and return to the pan. Stir in roughly two-thirds of the cheese, a generous pinch of salt and 3–4 twists of black pepper (roughly ¼ tsp coarsely ground pepper). ![]() Continue gradually adding and stirring until all the milk is used up. When you first add the milk, the flour mixture will seize up and look a little lumpy, but the more you stir, the smoother it will become. (Adding the milk just 3 tablespoons at a time to begin with will help keep the sauce smooth). ![]() Slowly start adding the milk, just a little at a time and stirring well between each addition. As soon as the butter has melted, sprinkle over the flour and stir well with a wooden spoon until it is completely mixed with the melted butter. Meanwhile, place a medium saucepan (ideally non-stick) over a medium heat, add the butter and allow to melt. Cook without a lid for 10–12 minutes, or until the pasta is tender but retains a little ‘bite’, stirring occasionally so it doesn’t stick. Add the pasta, stir well and return to the boil. Place over a high heat and bring to the boil. Half-fill a large saucepan with water and cover with a lid. ![]()
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