Optional: slip into PJ’s and put on Mazzy Star. Remove and let cool for around 20 minutes before serving. Uncover and bake an additional ten to crisp up the top. Cover and set in the oven at 450 degrees Fahrenheit for 10 minutes. Top with a layer of parmesan, followed by a layer of breadcrumbs. That accomplished, mix the noodles with the mornay sauce, stirring thoroughly, savoring all those beautiful textural gurgles, then pour into the pan. The noodles should still be chewy and undercooked so they can finish in the oven.ĭrain, stirring the noodles in the colander to get out every last bit of moisture. Farfalle, penne, shells, elbows, whatever you prefer as long as it’s got a good shape for holding sauce. Once the water boils, throw in a pound of dry pasta. Pour in the panko bread crumbs, stirring and tossing till brown. Drain off the fat, return to the stove and add the parsley, thyme, and cinnamon until combined. Saute the onion in a little oil over med high heat until soft.
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Take a sauce pan and melt a few tablespoons more of butter. Prepare pasta according to directions on the box. If desired, you can then mince the clove fine or push it through a garlic press and throw it in with the mornay. Slice a garlic clove in half and rub it all over the sides of a 9 X 9 inch baking pan or, if you have one, a covered casserole dish. This glorious achievement would be enough by itself, and is outstanding on a hot ham or turkey sandwich, or croque madame, but set the sauce back on very low heat, just enough to keep it warm, because this is a chamber piece and still needs a few more notes to round out the ensemble. Remove from oven and rest for five minutes before serving. Melt the butter in a saute pan and toss the breadcrumbs to coat.
#BECHAMEL MACARONI AND CHEESE RECIPES FULL#
You now have mornay sauce, consisting of a base, a middle, a first and second chair, to make up the full quartet and finally we can play Eine Kleine Nachtmusik. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Stir the mix into the béchamel until melted and thoroughly integrated. Cheddar is classic, fontina melts into a creamier sauce, but the blue is optional. I use a mix of cheddar, fontina, and a little bit of a soft blue like bleu d’auvergne, at a ratio of about 2:2:1. Keep the béchamel over low heat and slowly stir in the three cups of shredded cheese. You now you have béchamel, the secret sauce to make the creamiest lasagnas, scalloped potatoes, and chile con quesos known to man.īut the signature player is still waiting in the wings. You now have roux, which is a delicious thickening agent for soups, but level up and make this duo a trio by slowly pouring in two cups of cold whole milk and stirring until it’s the consistency of gravy. Melt three tablespoons in a pan and when it starts to bubble introduce an equal amount of flour and stir till brown. It starts with a base, in this case butter. Putting it together is like assembling a string quartet.
#BECHAMEL MACARONI AND CHEESE RECIPES MAC#
The key to mac and cheese, even more than the pasta, is the sauce. The stage is set but not yet ready for the noodles. Garnish with scallions and freshly ground black pepper and serve.Preheat oven to 450 degrees Fahrenheit and set some salted water on to boil.
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Cook under the broiler until the topping looks golden brown. Transfer the mixture to a 16-ounce casserole dish (single-serving size).įor the topping: Top the casserole with the Cheddar, fontina, fried potato and egg. Remove the pieces with a slotted spoon.Īdd the reserved bechamel sauce to a 12-inch skillet over medium heat mix in the macaroni, Cheddar, fontina and bacon. Reserve 10 ounces of the bechamel sauce for the mac and cheese set aside the remaining bechamel for another use.įor the mac and cheese: Preheat the broiler.įry the bacon in a small pan until crisp. Put the macaroni back in the same pan and add the reserved cooking water, béchamel sauce, cheddar, and cheese spread. Drain the macaroni in a colander, keeping 60 ml (1/4 cup) of the cooking water.
![bechamel macaroni and cheese recipes bechamel macaroni and cheese recipes](https://www.sweetphi.com/wp-content/uploads/2014/02/Blue-Cheese-Bechamel-Mac-N-Cheese-2-1024x785.jpg)
![bechamel macaroni and cheese recipes bechamel macaroni and cheese recipes](https://img-global.cpcdn.com/recipes/5b118b7837477751/1200x630cq70/photo.jpg)
Cook the macaroni for about 10 minutes or until slightly al dente. Add the flour and whisk together until the flour is completely mixed in and you have a thick gravy-like consistency, 5 minutes.Ĭombine the milk and cream in a saucepan over medium heat, and when the milk is boiling, slowly add in the butter-flour mixture and cook, stirring, until it has thickened into a sauce. Add the macaroni and stir until the water starts to boil again. For the bechamel sauce: Melt the butter down completely over medium heat.