#MAC AND CHEESE ROUX SAUCE MAC#
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How can I say a roux is not necessary? Because a roux isn’t the only emulsifying agent. The mouthfeel was different, but I thought it still tasted okay. It had indeed stayed separate (as you can see in the picture below). I tried to make macaroni and cheese without the roux or any emulsifying agent.īut the most noticeable thing was the cheese wasn’t stuck to the pasta after it was done baking. Overall, it will change the consistency of the sauce and the mac and cheese. It will affect the mouthfeel. It will also be runnier, and a bit greasy rather than make a smooth sauce. If you just try to heat the milk and cheese together without an emulsifying agent, it will clump and remain somewhat separated. It also helps the sauce to stick to the pasta. In other words, the butter and flour cooked together (the roux) is an emulsifying agent to bind the milk and cheese together to form a smooth sauce.