This was good, but next time I'll leave out the mustard. It leaves a very obvious mustard taste to the sauce. I might try adding a bit of mustard powder as another person suggested here, instead. I think it could also have used a bit of salt. Otherwise, this makes a really nice, creamy cheesy macaroni and cheese.
I had no problems with it being grainy at all, and it thickened up in the 3-4 minutes as directed, in fact mine got too thick, and I needed to thin it out some. I think the key is to make sure you heat the milk and broth together, as directed, before whisking it into the roux.
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This was good, but next time I'll leave out the mustard. It leaves a very obvious mustard...