Then whisk inside the chilly milk and split up any flour clumping. You’ll know the roux is ready when the combination sticks to a wood spoon, like in my picture under. Use place temp liquids – if you can… cold liquids typically take longer to thicken than hotter types. I https://lanenteqa.blogacep.com/22300430/baked-mac-and-cheese-lucky-me-an-overview