Photo: Bechamel Mac and Cheese Recipe
Ingredients
- 3/4 cup whole milk
- 1/4 cup chicken stock
- 1/2 teaspoon salt
- 3 tablespoons butter
- 1 1/2 tablespoons all-purpose flour
- 1/4 cup grated Parmesan
- 1/4 cup grated Cheddar
- 4 cups cooked macaroni pasta
Directions
Over medium heat in a saucepan, heat the milk with the stock and salt, stirring throughout. Continue to heat the milk mixture over medium heat, and then reduce to low heat once the milk has begun to froth or simmer.
Next, in a second saucepan, heat the butter until melted. Stir in the flour. Reduce the heat to low and stir until well incorporated. Remove from the heat when it is a pale tan color (a blond roux).
Once the roux has thickened, slowly stir into the milk mixture to blend. Continue to stir over low heat until well incorporated. Finally, remove from the heat and whisk in the cheeses. Once mixed, add the pasta, again stir well and serve.
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By kstrange
Chicago, IL
on February 21, 2013
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I love using this sauce as a base for mac and cheese! Just tonight I added chicken seasoned with Paul Prudhommes Poultry Magic, garlic and two cups of spinach... theres so many things that go well with chedder :
By pamelas50
Portland, OR
on September 26, 2012
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Robert knows what foods to put together!
By Kitsmits
NJ
on June 13, 2012
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I like the idea of using a broth to enhance and deepen the flavor; I'm looking forward to seeing how it holds up leftover! I took some shortcuts that I'm sure effected the texture and used different cheeses (1/2 manchego because I had it, 1/4 spicy local cheddar, 1/4 fresh grated pecorino, but my rating is for taste (it was good! and technique (especially the broth bit.
However, I can't give it five stars because I can't imagine how that small amount of liquid would make enough sauce for FOUR cups of cooked macaroni! I made about 2.5 dry/3 cups cooked (scaled the rest of the recipe accordingly, and it JUST covered half of it.
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