Do you know your five mother sauces? Knowing your basics is quite important. Whether it is in science, in sports, in photography or simply in cooking, we have to start with the fundamentals. As a scientist, I make advancements in my field of research and publish several scientific articles because I know my basics in physics and chemistry. This is also true in photography. To take good pictures, one should know all the functions in their own camera, and know about composition.
The great splendor in French cuisine is the sauce as Julia Child would say. From the five mother sauces (béchamel, velouté, hollandaise, espagnole, and tomato sauce), one can make hundred of sauces to compliment, enhance and bring out the flavour of the food that it is served with.
Last week, my bro and I were craving for some comfort food, and we thought of making our own mac and cheese. There are several ways to make it. One neat and simple recipe can be found on The Hot Plate which uses a package of cheese fondue to make a creamy and delicious cheese sauce. The traditional method, presented here, is to start with a béchamel, melt the cheese and mix it with the pasta and vegetables. For the non-vegetarians, you can add ham or bacon to the mac and cheese.
Preparation Time: 25 mins
Cooking Time: 25 mins
375g elbow macaronis
2 broccolis, cut into florets
3 tbsps butter
3 tbsps all-purpose flour
2 cups milk
1 1/2 cup sharp cheddar, shredded
1/3 cup Parmesan cheese, shredded
1 pinch nutmeg
2 tbsps garlic powder
Salt and pepper
1. In a large pot, cook elbow macaronis in salted water until al dente. Drain water and reserve.
2. In a small pot, cook broccolis until it turns colour. Drain water and reserve.
3. In a large saucepan, melt butter over medium heat.
4. Add in flour and stir for 1 minute.
5. Gradually add in milk and stir until mixture boils. The mixture should be thick and creamy.
6. Add in cheddar and parmesan cheese and mix until cheese has melted. Add in garlic powder and nutmeg. Taste the cheese sauce, adjust seasoning with salt and pepper.
7. Stir in cooked pasta and broccoli to the cheese sauce.