That’s the fool-poroof way of melting the cheese, without causing it to clump or curdle. Only after it thickens, remove it from the heat, then stir in the cheese. It’s important to keep stirring and whisking at this point to keep the sauce from becoming lumpy.Once the milk in the skillet is steaming hot, just whisk in the slurry.Here I boosted the flavor of the sauce by enhancing the slurry with some Dijon and salt and pepper.Then use a little of the milk to mix with flour to make the slurry.To ensure the slurry method works best, make sure you preheat the milk in the skillet.This is different than a roux because it doesn’t require any butter (I like to save my fat calories for cheddar cheese thank you very much!) To make the healthier cheese sauce, I use a slurry method.If you’re using fresh broccoli, add it to the cooking pasta at the end.
It is going into the oven, so it will keep cooking in the sauce.
Since they can take a while to heat-up, if you start that before you start chopping and measuring, you’ll save a bit of time in the end. To maximize your time, get all your ducks in a row! Start boiling the water right from the get-go, and get your oven pre-heated. Tips for Healthy Homemade Macaroni and Cheese with Broccoli Prepare first for efficiency
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