It’s all in the roux

I attempted to make mac & cheese the other day. I thought a nice comfort food with bacon bits would go nicely with the drizzly weather these days. And it did sort of.

Unfortunately I didn’t mix the flour in the bacon grease quite right so I ended up with a grainy roux. In my efforts to solve the grainy problem, I cooked the sauce for just a few minutes. The longer I let the sauce cook the grainier the roux seemed to become.

I’m not really sure what I did wrong so any advice or insights into how to fix my current roux problem please let me know.

I ended up with a thin, grainy cheese sauce, lots of bacon bits and overcooked pasta.

*Sigh* My cooking mojo has left me. Maybe I’ll try something new. Any ideas?


4 thoughts on “It’s all in the roux

Comment Here

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s