Bechamel Mac and Cheese

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Vary the cheese proportions to suit your taste. Easy recipe and consistently a family favorite.

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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 :

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Robert knows what foods to put together!

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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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Very good. Will add to my collection