Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally. Remove from the pan and cut into bite-size pieces. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.įry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Pour in the drained, cooked macaroni and stir to combine. Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Add 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Pour the egg into the sauce, whisking constantly. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Pour in the milk, add the mustard and whisk until smooth. Cook for a couple of minutes, whisking constantly. In a large pot, melt the butter and sprinkle in the flour. Brown and dark roux are typically runnier in consistency and have less thickening properties than white or blond roux.Cook the macaroni until still slightly firm. Dark roux is cooked longer, about 8 to 15 minutes, and is commonly used in Creole and Cajun cuisine to flavor dishes such as gumbo or jambalaya. Brown roux is classically used in perfect gravies. A roux starts to brown after about 6 or 7 minutes. The longer the roux is cooked, the darker in color it gets and the more its toasty, nutty aromas and flavors will come out. White roux is used to thicken sauces such as béchamel, cheese sauces and white gravy, as well as creamy soups and chowders.īrown and dark roux are cooked for longer and have more flavor.
White and blond roux are cooked for just enough time to eliminate the raw taste of the flour, but not so long that the roux starts to brown, about 3 to 5 minutes.
Different types of roux result depending on how long you cook the flour and fat the type of roux youll make depends on whether you need it to act more as a thickening agent or to impart flavor. There are several categories of roux: light roux, brown roux and dark roux.
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