Reduce the heat to low and simmer until the sauce thickens enough to coat the back of a spoon, 3 minutes.Īdd the mustard powder, salt and white pepper to the sauce and stir to incorporate. Still whisking, increase the heat to medium-high and bring the sauce to a low boil, 4 minutes. Whisk the milk into the roux until the mixture is fully combined and smooth. Make a roux by sprinkling the flour over the butter and whisking to incorporate. Melt the butter in a large, wide pot over medium-low heat. Add the cavatappi and cook until just firm to the bite, 8 minutes. Grease an 8-by-8-inch baking dish with butter.īring a large pot of salted water to a boil over high heat.
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