Making Macaroni and Cheese Without Roux: A Game-Changer in Comfort Food
When it comes to macaroni and cheese, many people assume that a rich, creamy sauce requires a roux as its base. However, at Pasta Louise, we're shaking things up by offering a cheese sauce without the traditional bechamel beginning.
'Our cheese sauce is something we're very proud of,' says chef Arevalo. 'I worked really hard to perfect the recipe.' And it shows - the result is a velvety, cheesy goodness that's sure to please even the pickiest eaters.
So, how do we achieve this mouthwatering macaroni and cheese without roux? The secret lies in our special sauce-making process. While some restaurants might start with a traditional bechamel sauce, Arevalo takes a different approach at Homeroom. Here, the sauce begins as a simple mixture of selected cheeses, which are then mixed with fresh pasta and baked to perfection.
The result is a macaroni and cheese that's both comforting and innovative - a perfect combination for anyone looking to mix things up in the world of comfort food. So why not give it a try? With our easy-to-make recipe, you can enjoy this delicious twist on a classic dish from the comfort of your own home.
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