Then whisk within the cold milk and break up any flour clumping. You’ll know the roux is ready when the combination sticks to the wood spoon, like in my graphic below. The breadcrumb topping adds a toasty crumble, and you may give it far more character by tossing the breadcrumbs https://angelosbdcd.look4blog.com/56792817/the-ultimate-guide-to-baked-mac-and-cheese-gruyere-panko