![]() It gets better as I thin it with milk, but right now it is as thin as I'd like it to be and it still has that floury sensation in the sauce- almost like a grittiness. I mean, the flavor is fine, but there is an obvious flour consistency. then baked for 25 min at 375 F.Īnyway- it came out tasting like *paste*. I doubled the amount, because I thought that was the rule- you need half as much cornstarch to thicken-? Maybe I should have made a roux, but instead I added the flour and margarine to the milk all at once as the cornstarch directions indicated to do, then heated it to boiling, boiled one minute and removed from heat and then added cheese. ![]() ![]() Yesterday I was out of cornstarch, so thought I'd try flour. It does also have a couple tbsp of butter. I always use the Mueller's macaroni brand mac & cheese recipe on the back of the box.
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