Add a bouquet garni (a bay leaf, some whole peppercorns, thyme sprigs, and parsley stems) to the milk as you heat it, then let it simmer with the béchamel as it cooks.Add 1 teaspoon dry mustard and ¼ teaspoon hot sauce to the béchamel. Bake until browned and bubbly, about 30-35 minutes. Top with the remaining cheese and breadcrumbs. Remove from the heat and stir in three-fourths of the cheese until melted. Season with ½ teaspoon salt and ¼ teaspoon black pepper. Bring to a simmer and cook, stirring and scraping the bottom of the saucepan constantly, until it thickens enough to coat the back of a wooden spoon, 5 to 10 minutes. Stir in the warm milk, a little at a time. Stir in the flour, mixing constantly, until golden and no longer raw smelling, 2 to 3 minutes. Meanwhile, melt the butter in a medium saucepan over medium heat.Cook the pasta in a large pot of salted water to very al dente drain.
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