The second it stirs in, in a figure eight.
Really?
All right. This is from Laura E from Facebook.
I can't believe you're talking about subs.
Always loved your show
but I especially love seeing you in your house.
Well, not, not, not our house, but close enough.
Feels like visiting at a friend's house.
Thank you. How nice? That's nice.
Thank you Laura E.
My question is a cooking question, this is for you.
Every time I make homemade mac and cheese
the sauce is smooth at first
but then gets grainy, paste like as it cools
what am I doing wrong?
Laura E, Rachel Ray will answer your question right now
because she is the mac and cheese queen.
Well, I'm not the mac and cheese queen of course.
You make pretty dang good mac and cheese.
Your ratios from your roux to the fat content
in the cheeses that you're using, maybe a little off.
You also just may be over cooking it.
So what we want to do is start with the roux.
So about equal amounts, I usually do about a tablespoon
more butter to flour, right?
And for every four tablespoons of butter
and four tablespoons of flour, I bump up the butter to five
and I use about three cups of milk
or a combination of milk insta.
Once that thickens, just to coat the back
of the spoon, don't let it get too thick.
You don't want that to go too far on you.
Once it just coats the back of the spoon,
you season it as you would like.
You know, if I was doing a classic, I would just do salt
a little bit of white pepper.
And I warm the milk first.
I warm the milk before I add it or milk insta.
Before I add it to the roux, and I warm it
with crushed garlic, he likes garlic in everything.
So I'm just telling you what we do.
Then to that ratio,
it's identical.
The amount of cups of liquid
to the amount of cups of shredded cheese.
You don't pack the cheese,
you shred it and measure it
loosely packed.
But if it's three cups of milk or combined liquid
it's three cups of cheese.
And the second it stirs in, in a figure eight,
really?
The second and melts in, I remove it from the heat.
Don't let it go any longer than that
and already have your pasta waiting,
immediately toss it together and put it into the casserole.
I have to stop talking to you now because he is that person.
Our last question is a new question
from a return question asker.
I like that return question asker.
Oh wow I'm reading ahead,
Champagne Jane
I have my glasses on and I'm reading ahead.
Oh my God.
You're so excited about this.
This is very nice of you Champagne Jane, thank you.
She on Instagram, we'd love to hear more
about Fastest Land Animal my new band,
Oh wait, I'm going to go get it.
John
You keep talking.
So you can, if you go to fastestlandanimal.band
you can learn all about,
all about fastest land animal and get all the music.
Ow
And here it is.
Oh, you just hit yourself.
I did, I just took out my left knee.
Anyway so you can listen to it wherever you consume music.
But if you go to fastest band, fastestlandanimal.band,
it will tell you where to go, so you can listen to more.
And watch the two videos.
Thank you.
They're amazing.
He made two videos.
Look, this is, this is real vinyl.
See vinyl album.
And there's t-shirts in cassettes.
It's awesome.
Thank you. Champagne Jane.
(upbeat music)