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SCHMUEL: Our roux is done to perfection, and then we have our scalded milk here and we're
just going to add that slowly, a little bit at a time to our roux. And you can see how
it kinda chunks up right away because the flour combines with the milk and makes a thickening
paste. So this one is working out great. This is going to be fantastic. This is macaroni
and cheese from scratch, people, at its finest. Keeping that heat on low after it's melted.
This turned out really, really, beautiful. I'm going to make a nice, thick, creamy macaroni
and cheese. We stir that together. Okay, it's thick. It's creamy, and now it's ready for
the cheeses. So keep clicking, and we will now be adding the cheese, okay? Keep clicking.
We're going to add cheese, yum!