Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. The roux is ready when it smells slightly nutty and loses any raw flour taste. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. If youre making a white or light-colored cheese sauce, cook the roux for about 3 to 5 minutes over low heat so the mixture stays light in color and doesnt brown. Pour the egg mixture 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 egg.Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook the mixture for 5 minutes, whisking constantly. In a large pot, melt the butter and sprinkle in the flour.I want it to be deeply flavorful and gooey and creamy and perfect. It is delicious as is when made traditionally with cheese, butter, and milk however adding a few spices can elevate the dish. When I want macaroni and cheese, I want to taste the cheese. Mac and cheese is an All-American favorite served as a side or as a main course. Stir for 4-5 minutes, until thick and smooth. Add the shredded cheeses, salt, and pepper, and let it melt into the cream. Once the cream begins to simmer, reduce to low. In a small saucepan, add the heavy cream and place over medium heat. It makes a great side dish for Thanksgiving or Christmas as well as a comforting meal any time of year. Cook the keto pasta until al dente, around 10-12 minutes. If using an egg (optional) In a medium bowl, beat egg then add about 1/2 cup of the sauce to the egg, return the egg mixture to the sauce, stirring to blend well.
Then top the mac and cheese with the bread crumbs and bake. Lightly season with salt and pepper, if desired. The macaroni should be too firm to eat right out of the pot. Nothing beats a mornay sauce-based creamy macaroni and cheese. Saute for about 3-4 minutes or until fragrant.
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