Let the mixture reach a simmer while whisking often, paying attention to the corners where the flour can collect. Continue to whisk in the remaining milk a little at a time, at first, to avoid lumps. Add 1 cup of the milk and whisk until it forms a smooth paste. Add the flour and cook, stirring with a wooden spoon, for about 3 minutes to cook out the raw flavor of the flour. Meanwhile, to make the cheese sauce, in a large pot or Dutch oven, heat the oil over medium heat. Drain into a colander and pass under cold running water to stop the cooking.
Add the pasta and cook until it’s a few minutes short of al dente (it will continue to cook in the oven). Make the macaroni: Bring a large pot of water to a boil, then salt it. Position the oven rack about 8 inches from the top and heat the oven to 400 degrees F.
1 pound short pasta, such as cavatappi, elbows or small shellsĤ½ cups unsweetened cashew or almond milkġ6 ounces (4 cups) shredded plant-based cheddar cheese (We like Violife)Ģ tablespoons chopped fresh flat leaf parsley, for serving
0 kommentar(er)
