Beginning the Roux for Macaroni & Cheese

Video Transcript

"SCHMUEL: Welcome back to macaroni and cheese kosher style with Chef Schmuel. One of the things, we're making it from scratch, and one of the things that--the main ingredient is milk. I like to use Half & Half. We need a whole quart for this. You can use low-fat milk or regular milk if you're a light weight. The real thing is--I like to put in as much cholesterol in the stuff. It's not good unless your arteries stop. That's how you know. If your arteries get clogged up then you know you've made it right. And to that, we're going to be adding our lemon zest. We are putting in a teaspoon of salt or to taste. If you have high blood pressure, remember pour away from--there you go. And we're putting in just a hint of cayenne, really just a pinch is all you need, just going to add a little undertone. And we're going to heat this on the stove to just under a boil, and you'll see we're going to be adding after the roux. And if you keep clicking, I'm going to show you now how to make the roux. So keep clicking."