The process of preparing the sauce may seem a little long and confusing. But if you carefully read the steps and prepare in advance you need the amount of all ingredients — the sauce will be ready even faster paste. By the way, of course first put on to cook pasta.
Ingredients:
Macaroni-300 gr.
Butter-50 gr.
Flour-60 gr.
Milk-450 ml.
Semi-hard cheese-400 gr.
Hard cheese-50 gr.
Salt-1/2 tsp
Paprika-1 tsp
Ground garlic-1 tsp
So, the paste is prepared, now prepare all the other ingredients. First, grate the cheeses. We need to get a soft variety and harder. And the texture of the sauce will be richer and richer taste. This technique, by the way, is suitable for such dishes as Apple pies — always take 2 varieties of apples instead of one, then the taste becomes not so flat and uniform. I took Cheddar and Parmesan.
Start cooking the sauce. In a saucepan with a thick bottom, melt the oil over medium heat. Gradually add the flour stirring well — I used a whisk. In two minutes you will have a homogeneous mass — "Ru" — dressing, which is often used for thickening sauces.
Now pour the milk, also gradually and stir well. Should get a thick homogeneous sauce. The consistency is clearly visible on the blade. It does not flow down from it, but does not stick a thick layer.
Got the right consistency-remove the sauce from the fire. Add spices (by the way there is complete freedom of imagination). Then fall asleep cheese and well-mix well until smooth. By the way, what about pasta? Remember to drain it?) You can add a couple of tablespoons of liquid from the paste into the sauce, so it will be a little more glossy and creamy (consistency will be more liquid).
Now pour the sauce into the paste and mix well. Look at these incredible strands of melting cheese, it's something! That's what it's worth living for.
I'm sure one hundred percent that you will want to make this sauce again and again. Special gourmets put the pasta in the form and bake in the oven for 10-20 minutes until Golden brown. But I think it's unnecessary.
