#Basic bechamel sauce with cheese plus#
#Basic bechamel sauce with cheese mac#

Pour the mixture into a heavy baking dish, top with additional shredded cheese and breadcumbs ( optional) and place in the heated oven for about 15 minutes – just until the top is golden brown and bubbly. Step 2, Melt the butter in a separate saucepan over low heat. This time I threw in shredded cheddar cheese, a few random slices of American cheese, some parmigiana, and shredded mozzarella … it all works, it all tastes good.*Ĥ. Step 1, Scald the milk in a heavy saucepan over medium heat. *Truth: macaroni and cheese is my go-to for getting rid of too many leftover random pieces of cheese in the refrigerator. Just watch that you’re not burning the bottom … you can always just pull the pan off the heat or turn the heat off altogether. Mix until cheese is melted and thoroughly combined (it will have the consistency of fondue). Bring heat back down to low, and gradually stir in your shredded cheese. If the sauce coats the spoon and doesn’t look translucent or slide off the spoon like milk, it’s done! Stir in salt, white pepper, dry mustard powder, and nutmeg. To test the thickness, dip a metal spoon into the sauce. Bring the heat back to medium heat and whisk constantly for 2 to 3 minutes as the sauce thickens.

Whisk in the flour then cook for 1-2 minutes until the roux turns a very light golden brown. The mixture will begin to thicken once the first cup is added, but will thin out as all of the milk is added. Make the roux: Melt the butter in a saucepan. Slowly pour in milk 1 cup at a time, whisking constantly.

#Basic bechamel sauce with cheese plus#

(By the way, melted butter, plus whisked in flour, and you’ve got yourself a roux!) Lower the heat. Once melted, add the flour and whisk (with a fork or whisk) constantly until the mixture turns light brown, about 3 minutes. To make the Bechamel, in a large pot, melt butter over medium heat. Cook the pasta in salted boiling water until al dente. ½ cup panko bread crumbs, toasted in the oven until golden (optional – I skipped it this time.)Ģ. ¾ pound dried pasta – usually one box of pasta (rigatoni and elbow macaroni work great!)ġ + ½ cups grated cheese (sharp cheddar and gruyere cheese are popular … see my thoughts on cheese, below*)

#Basic bechamel sauce with cheese mac#

I’ll be back soon with a less fancy version of our classic macaroni and cheese … think Velveeta (it’s the secret to all the very best homestyle mac on the planet, I tell you!), but until then, a fancified but simple-to-make version that will be an absolute hit.ĬLASSIC BAKED MACARONI AND CHEESE IN A BECHAMEL SAUCE My mom has been making the best mac ‘n cheese for as long as I can remember, and a few of her tried-and-true tricks: nutmeg and mustard powder … strange, I know … but just the ticket, I promise you that. This will help to not get a crust on top.I’m not sure there’s anything quite like homemade macaroni and cheese, and the secret to amazing mac ‘n cheese: the rich and creamy bechamel sauce (that all starts with a roux … don’t panic: a roux is surprisingly simple, and one of my kitchen secret weapons).

If you are going to use the bechamel at a later stage, remove it from the heat and cover it with cling film.

Finally add the grated cheese and stir until the cheese melts in the sauce.

Add the whisked eggs gradually and stir until incorporated, so that the eggs will not curdle.

(If the sauce is too thick, add a little milk.) Add salt to taste. Simmer for another minute then remove from heat. Add the Parmesan cheese, salt and nutmeg and whisk until smooth. The reason we remove it from the heat is because the milk is hot, it may overflow. Slowly bring it to a boil, reduce the heat and simmer for 10 minutes until thickened, whisking frequently to prevent lumps and scorching. This simple sauce is used as a base for lasagne, macaroni and cheese, pasta bakes.

Remove the pot from the heat and add the warm milk, stirring constantly, until the sauce is thick and creamy. Method: Place milk, dairy spread, flour and nutmeg (if using) into a cold saucepan all at the same time, then bring to the boil over medium heat whisking constantly until thick, smooth and glossy.

This will make the bechamel sauce much tastier.

However, we want the flour to toast and release its aroma. This is the first stage of making a roux. Heat the olive oil and add the flour, salt and nutmeg and mix thoroughly using a whisk, until it starts to brown.The eggs can be beaten with a fork or a whisk so that when adding them gradually to the sauce, the egg whites will not curdle. The reason we heat the milk is to speed up the procedure of setting the sauce.