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?