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. The mixture will begin to thicken once the first cup is added, but will thin out as all of the milk is added. Slowly pour in milk 1 cup at a time, whisking constantly.
#Making a bechamel for mac and 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*) 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. 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).
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