If you want to customize your chicken or top some vegetables with little or nothing in the fridge, this is what your looking for.
Step 1: A basic application of the sauce technique
What im going to be doing is making a roux. With this roux you can make any sauce imaginable. From chicken gravy on potatoes to brown sugar Jack Daniels sauce on steak. Today Im making mac-n-cheese the awesome way for those college students out there who could use a pointer on how to spruce up 69 cent cheesy noodles.
the ingredients you'll need are:
1 box mac-n-cheese
roux -- (1 1/2 tablespoons butter
1 tablespoon flour
1 cup cold liquid) Im using chicken broth
Step 2: Boil those noodles!
If using a less salty sauce it would do good to put a good amount of salt in the water to flavor the noodles when they take in the water.
Step 3: Let cheese mix join the mise en place party.
Mise en place is a term used to describe having all your ingredients ready and close together before you start cooking so you aren't running around the kitchen looking for stuff while your food is burning.
Step 4: Drain noodles
If you dont have a strainer, the bottom of a plate bigger than the pan will work. Remember to keep good pressure on the plate! now put the noodle in a bowl and send em back to the mise en place party.
Step 5: ROUX time
Set pan on low heat. Add the butter first then once its melted pour in the flour. Stir it around until the flour is all wet. if it starts to get too clumpy, put a little butter to loosen it up (HEALTH TIP): Never use metal objects to stir in non-stick pans, use wood. not only does it ruin the non-stick part, you dont want those particles in your food. and stay away from aluminum pans..they're no good.