Does any one know the recipe for the white sauce of macaroni ?!
Does any one know the recipe for the white sauce of macaroni ?
or who to make a macaroni with white sauce?
Answers:
Here is a basic white sauce recipe:
In a small, heavy saucepan, melt 2 tablespoons of butter over low heat.
Blend 2 tablespoons of flour into the melted butter.
Add 1/4 teaspoon of salt.
Cook over low heat, stirring, for 4 to 5 minutes. Cooking for this length of time will minimize 'flour' taste.
Slowly add 1 cup of milk, stirring constantly.
Continue cooking slowly until smooth and thickened.
For thin white sauce, follow the instructions above, but use 1 tablespoon of butter and 1 tablespoon of flour. Thin white sauce is used in cream soups.
For thick white sauce, follow the instructions above, but use 3 tablespoons of butter and 3 tablespoons of flour. Thick white sauce is used in soufflés.
For heavy white sauce, follow the instructions above, but use 4 tablespoons of butter and 4 tablespoons of flour.
This is a basic white cheese sauce:
you can leave the chile's out if you like
INGREDIENTS
1 cup butter
3 cups shredded Monterey Jack cheese
1 cup sour cream
2 (4 ounce) cans diced green chilies, drained
DIRECTIONS
Melt butter in a saucepan over medium heat. Reduce heat to medium-low, and stir in shredded cheese until melted. Mix in sour cream and green chilies, and cook, stirring occasionally just until heated through. Do not allow to boil.
A simple and tasty cream sauce for 500 g macaroni:
150 g butter
20 ml cream
100 g grated parmesan or other cheese
Salt and pepper to taste
Melt the butter in a saucepan, stir in cream. Heat but do not bring to boil. Add the cheese and stir sauce until smooth. Add salt and pepper, then pour over macaroni. Delicious and so easy!
This makes sauce for 1lb of macaroni (weight before cooking).
1 stick of butter or margarine
1/2 cup flour
4 cups milk
salt and pepper to taste
Melt the butter in the skillet. Add flour and mix until no dry looking flour is left. Cook until it's a little bubbly and doesn't look as see-through (exact time will depend on your pan and stove). Stir in 2 cups of milk and blend well, mashing any lumps with your spatula. Stir in the other two cups of milk, then cook over medium heat, stirring constantly, until the white sauce boils and thickens. Add salt and pepper to taste.
If you're making macaroni and cheese, add some dry mustard powder, Worcestershire sauce and 2 cups of cheddar cheese to your sauce.
You can use white sauce for vegetables, or a cream gravy too...to make less of it, just remember to use equal parts of butter and flour, and 2 tablespoons of flour and butter will thicken 1 cup of milk.
Besciamella.
5 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
2 teaspoons kosher salt
1/2 teaspoon freshly grated nutmeg
Heat butter in a medium saucepan until melted.
Add flour, stirring until smooth.
Cook gently over medium heat until light golden brown, 6-7 minutes.
Meanwhile, heat the milk in a separate pan until almost boiling.
Add milk to the butter mixture 1 cup at a time, whisking continuously until very smooth.
If lumps begin to form, you need to adjust the heat up a bit higher.
Bring to a boil, and cook for 30 seconds, continuing to stir.
Remove from the heat and season with salt and nutmeg.
Note: After I had brought it to a boil and let it cook for 30 seconds, it was still too liquidy.
I continued to cook it over high heat, stirring constantly, until it thickened down, and began to coat the back of the spoon.