[LMB] AKICOT:L Cooking Macaroni Cheese

[James M. BRYANT G4CLF]

Alison disagrees with my proposition that roux
is not necessary for good white sauce because:-

 >...cooking the flour in the butter first takes
 >away that floury, pasty taste....

Cooking, i.e. boiling properly, not just seeing
a big bubble or two, does that too.

The onions and garlic in the kleftiko are so
obvious that I'm afraid I forgot to mention
them. I often add a squirt of tomato puree
as well.

Do come to dinner, Jen, it goes on the table in
half an hour.

James - who will always cook for a list member