BECHAMEL MAC AND CHEESE
Provided by Robert Irvine : Food Network
Time 25m
Yield 6 portions
Number Of Ingredients 8
Steps:
- 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.
BASIC BECHAMEL SAUCE
This is a quick and easy bechamel sauce.
Provided by MATHIEUDAIGLE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 40m
Yield 8
Number Of Ingredients 5
Steps:
- Melt butter in a large saucepan over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks to a light, golden, sandy color, about 7 minutes.
- Increase heat to medium-high and slowly whisk in milk until thickened by the roux. Bring to a gentle simmer, then reduce heat to medium-low and continue simmering until the flour has softened and not longer tastes gritty, 10 to 20 minutes, then season with salt and nutmeg.
Nutrition Facts : Calories 139.3 calories, Carbohydrate 8.7 g, Cholesterol 28.8 mg, Fat 9.7 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 6.1 g, Sodium 682.6 mg, Sugar 5.8 g
HOMEMADE MACARONI AND CHEESE
Basic bechamel is made of milk, thickened with flour and butter; add grated cheese to create Mornay sauce -- the key to creamy, crowd-pleasing mac and cheese. This recipe is adapted from the "Martha Stewart's Cooking School" cookbook.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil, then add pasta; salt generously and cook pasta to manufacturer's instructions. Transfer to a colander, rinse under cold running water, and drain well.
- Melt butter in a 4-quart pot over medium heat. Whisk in flour and cook, stirring with a wooden spoon, until bubbling but not browning, about 45 seconds. Add milk and whisk to combine. Bring to a simmer, stirring with a wooden spoon (scrape across the bottom and around edge of pot to prevent scorching), until thickened and smooth. Reduce heat to a simmer and cook for 20 minutes.
- Add fontina, Gruyere, Cheddar, and Parmigiano-Reggiano cheeses, stirring until completely melted and sauce is smooth. Season with salt and black pepper, add cayenne and nutmeg, and stir to combine.
- Add pasta to sauce along with white pepper and salt; stir to thoroughly combine. Serve immediately.
MAC SAUCE (BéCHAMEL 101)
An easy Mac Sauce Béchamel recipe
Provided by Allison Arevalo
Categories Sauce Milk/Cream Quick & Easy Butter
Yield makes 3 cups
Number Of Ingredients 4
Steps:
- Lesson Plan
- Heat the milk in a pot over medium heat until it just starts to bubble, but is not boiling, 3 to 4 minutes. Remove from the heat.
- Heat the butter over medium heat in a separate, heavy-bottomed pot. When the butter has just melted, add the flour and whisk constantly until the mixture turns light brown, about 3 minutes. Remove from the heat.
- Slowly pour the warm milk, about 1 cup at a time, into the butter-flour mixture, whisking constantly. It will get very thick when you first add the milk, and thinner as you slowly pour in the entire 3 cups. This is normal.
- Once all the milk has been added, set the pot back over medium-high heat, and continue to whisk constantly. In the next 2 to 3 minutes the sauce should come together and become silky and thick. Use the spoon test to make sure it's ready: Dip a metal spoon into the sauce-if the sauce coats the spoon and doesn't slide off like milk, you'll know it's ready. You should be able to run your finger along the spoon and have the impression remain. Add the salt.
- The Mac Sauce is ready to use immediately and does not need to cool. Store it in the fridge for a day or two if you want to make it ahead of time-it will get a lot thicker when put in the fridge, so it may need a little milk to thin it out a bit when it comes time to melt in the cheese. Try melting the cheese into the sauce first, and if it is too thick then add milk as needed.
More about "bechamel mac and cheese recipes"
25 EASY CHRISTMAS LUNCH RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
BEST CHEESE FOR MAC AND CHEESE | THE KITCHN
From thekitchn.com
24 BEST BAKED PASTA RECIPES - EASY PASTA BAKE IDEAS - COUNTRY …
From countryliving.com
HOMEROOM'S ULTIMATE MACARONI AND CHEESE RECIPE - CHOWHOUND
From chowhound.com
BASIC BéCHAMEL SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
BECHAMEL MACARONI AND CHEESE: A DELICIOUS TWIST ON A CLASSIC …
From benedettocambridge.com
WOLFGANG PUCK’S HOMEMADE MAC AND CHEESE RECIPE
From masterclass.com
THE CREAMY MAC AND CHEESE RECIPE | NEIGHBORFOOD
From neighborfoodblog.com
BA’S BEST MAC AND CHEESE RECIPE | BON APPéTIT
From bonappetit.com
CHEESY BéCHAMEL SAUCE RECIPE - THE SPRUCE EATS
From thespruceeats.com
CLASSIC BAKED MACARONI AND CHEESE CASSEROLE RECIPE - SERIOUS EATS
From seriouseats.com
HOW TO MAKE BéCHAMEL SAUCE - SIMPLY DELICIOUS
From simply-delicious-food.com
BUTTERMILK IS THE KEY INGREDIENT FOR A TANGY, CREAMY MAC AND CHEESE
From thedailymeal.com
HOW TO MAKE A BéCHAMEL SAUCE (3-INGREDIENT RECIPE) - KITCHN
From thekitchn.com
HOMEMADE MAC AND CHEESE (BAKED & CREAMY) - LEMON BLOSSOMS
From lemonblossoms.com
BASIC WHITE SAUCE RECIPE (BéCHAMEL) - THE SPRUCE EATS
From thespruceeats.com
BLUE CHEESE BECHAMEL MACARONI AND CHEESE - SWEETPHI
From sweetphi.com
EASY HOMEMADE MAC AND CHEESE WITH BECHAMEL SAUCE
From yummology.com
EGYPTIAN MAC AND CHEESE (MACARONA BECHAMEL) - MORE.CTV.CA
From more.ctv.ca
EASY BAKED MAC AND CHEESE RECIPE - NO BECHAMEL NEEDED!
From sweetcayenne.com
BECHAMEL MAC AND CHEESE SAUCE - COOKING ON THE RANCH
From highlandsranchfoodie.com
HOW TO MAKE A ROUX (WITH RECIPE) - SIMPLY RECIPES
From simplyrecipes.com
BéCHAMEL SAUCE RECIPE - NYT COOKING
From cooking.nytimes.com
HOMEMADE MACARONI AND CHEESE RECIPE VELVEETA AND CHEDDAR
From bosgoto.weebly.com
MAC AND CHEESE — BASICS WITH BABISH
From basicswithbabish.co
67 DECEMBER RECIPES TO COOK BEFORE 2023 IS DONE - MSN
From msn.com
BAKED MACARONI AND CHEESE IN A BECHAMEL SAUCE {RECIPE}
From glitterinc.com
You'll also love