[LMB] AKICOT:L Cooking Macaroni Cheese

[JenL]

On 2/13/08, Hendon, Alison <A.Hendon at brooklynpubliclibrary.org> wrote:
>
> James wrote:
> >
> > IMHO there is no need for a roux in a white sauce.
> > (Brown sauce is another kettle of fish.) Blend FULL-CREAM
> > milk and flour (and salt to taste) with a hand blender (with
> > a little extra melted butter if you're feeling particularly
> > decadent) and bring to the boil - stirring to avoid sticking
> > and burning. The temperature of a white sauce roux does not
> > seem to add any cooking which actually has any effect on the
> > flavour, certainly not if the white sauce is to be the basis
> > of a cheese or other flavoured sauce.
>
> I completely disagree - IMHO cooking the flour in the butter first takes
> away that floury, pasty taste (at least I can taste it) and it's easier
> to keep out the lumps - I just use a whisk.  I think a
> white/cream/bechamel sauce is so easy to make and has been so hyped as a
> problem.


Depending on what you're using the white sauce for, adding a bit of sugar
can also reduce that starchy taste.

jen