I have a question about step 3 on the recipe "Skillet Mac & Cheese" from lastnightsdinner. It says:
"Melt ¼ cup butter in the iron skillet and whisk in the flour. Cook briefly and then whisk in the milk and cream until smooth. "
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Hi Chicago Mike - you don't want to cook the base down too much on the stove top, since it will cook down more in the oven as it bakes. I typically just incorporate the roux into the milk and cream, add in the seasonings and cheese, and once the cheese is melted and the pasta is ready to go in, it's at the right consistency to ensure that the dish is still creamy and saucy after it's baked. Thank you!