It’s all in the roux

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?

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About kristamaesmith

I'm a writer based in Salt Lake City, Utah where I cheer for the Jazz, walk my dog, and spend too much money in local restaurants. I work in marketing for higher education and blog about food, travel, film, and whatever shiny moment catches my fancy.
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4 Responses to It’s all in the roux

  1. now-what87 says:

    Lasagna. Because it's what Garfield would want.

  2. Krista Smith says:

    Hmm…I'll think about it. I've never been a big fan of lasagna, but I understand Garfield is kind of a big deal.

  3. now-what87 says:

    I'm forced to question your experience with lasagna, becaues in Ava-land it's pretty much The Shit.

  4. Irelandsgem says:

    I didn't know you didn't like lasagna. I love lasagna! lol Maybe soon I'll make some spaghetti.

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