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. 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. 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. (You can also freeze this recipe in zip-lock bags for later use - once you have mixed the macaroni along with the cheese sauce allow to cool to room temperature before adding to your freezer - I generally pull it out the night before and allow macaroni and cheese to reach room temperature I then add the macaroni and cheese to a buttered baking dish, sprinkle with bread crumbs and then bake for 20 to 30 minutes, until golden brown on top and bubbling.Preheat oven to 450 degrees Fahrenheit and set some salted water on to boil.Bake 20 minutes until the top is golden brown.Transfer macaroni to a buttered baking dish.Add macaroni to the saucepan and toss to coat with the cheese sauce.Add shredded cheddar little by little and simmer an additional 5 minutes, or until cheese melts.Reduce heat and cook (stirring constantly) 10 minutes.Bring to boiling point and boil 2 minutes (stirring constantly).Pour milk and cream in gradually stirring constantly.Add flour mixed with salt and pepper, using a whisk to stir until well blended.Cook and drain macaroni according to package directions set aside.
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