This Moroccan Chicken Casserole is a family favourite and packed with flavour. All cooked in one pan, don’t you just love those kind of meals. For casseroles, I prefer to use chicken thighs as I find the meat stays really moist and absorbs more of the flavour, than chicken breast. I also love to use cast...Read More »
Make a rue with 2 tbsp of butter and 2 tbsp of flour. Melt. Add 2 cups of milk. Once warm, add 2 cups of cheese for mac and cheese, also add about a 1/2 bag of any kind of cheese. Melt in the sauce. Then season the sauce with garlic, salt and pepper. Pour over cooked pasta in a casserole dish. Top with bread crumbs and sprinkle some shreaded cheese on top. Bake on 350 for about a 1/2 hour.
Roux (pronounced “roo”) is a thickener for sauces and soups that combines equal parts flour and butter. Pre-cooking flour allows the starch granules to swell and absorb moisture, and lets you thicken a sauce base without the flour clumping or forming lumps.