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Pour in the drained, cooked macaroni and stir to combine. ![]() Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Pour the egg into the sauce, whisking constantly. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Pour in the milk, add the mustard and whisk until smooth. ![]() Cook for a couple of minutes, whisking constantly. ![]() In a large pot, melt the butter and sprinkle in the flour. Cook the macaroni until still slightly firm.
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