![]() Otherwise, I’ve had success using unsweetened, plain soy milk, almond milk or oat milk. Milk – it’s essential for the sauce to have a liquid component so it has the right texture! Now, it’s best to use a semi-skimmed/whole cow’s milk here but you could actually get away with skimmed milk or even water tbh (more on that below).The starch in the flour absorbs liquid from the milk and gelatinises which just means that it helps to thicken the sauce. Flour – this is also part of the roux.If you prefer, you can replace the butter with an equal amount of olive oil. Butter – this is used for making your roux (a butter-flour paste) which helps thicken the cheese sauce.Dry pasta – see below for more info but TLDR is to choose a short pasta shape (preferably hollow) and cook until al dente.Tried this recipe? Let me know how it went! Mention or tag #topwithcinnamon! Ingredients for mac & cheese
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