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Home / Bechamel Mac and Cheese Recipe With Heavy Cream

Bechamel Mac and Cheese Recipe With Heavy Cream

BECHAMEL MACARONI & CHEESE

Submitted by krothbart

4/5 fork user rating

reviews (3)

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Amazing recipe from Homeroom.com

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      Ingredients

        • For the béchamel:
        • 4 cups (1 quart) whole milk
        • 8 tablespoons unsalted butter (1 stick)
        • 1/2 cup all-purpose flour
        • 2 tablespoons kosher salt
        • 1 tsp dry mustard
        • to assemble:
        • Kosher salt
        • 1 pound elbow macaroni
        • 8 ounces shredded 2-year aged sharp cheddar cheese (about 3 cups)
        • 3 ounces grated Pecorino Romano cheese (about 1 cup)
        • 2/3 cup panko (optional)

      Preparation

        1. For the béchamel: Heat the milk in a medium saucepan over medium-high heat until it just comes to a simmer, then turn off the heat and set aside. In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the flour and whisk constantly until the mixture turns light brown in color, about 3 minutes. Remove from the heat. While whisking constantly, slowly add the hot milk to the flour mixture until evenly combined and smooth. (It will get very thick when you first add the milk, then thin out.) Return the saucepan to medium-high heat and while whisking constantly, cook until the sauce thickens and coats the back of a spoon, about 2 to 3 minutes. Stir in 1 tablespoon of the salt, taste, dry mustard, and add the remaining salt as desired. Remove from the heat and set aside. Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook until it's almost al dente (just on the edge of being underdone), then drain and rinse with cold water; set aside. (If you plan to top the mac 'n' cheese with panko and bake it, heat the oven to 400°F and arrange a rack in the middle.) Place the reserved saucepan of béchamel over medium heat and stir in both cheeses just until melted and smooth. Add the pasta and continue cooking, stirring occasionally, until the pasta is heated through and steaming, about 2 to 4 minutes. Serve immediately or, if baking, transfer to a 5-quart baking dish, sprinkle with the panko, and bake until bubbling and brown on top, about 25 to 30 minutes.

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      Reviews

      • Fabulous. Too much sauce for one pound of noodles. Maybe a pound and a half? Also, use a LARGE pan. We used an 11.5 inch skillet and it was way too small. Maybe a Dutch oven? Fabulous

      • Perfect and smooth, not grainy at all! Followed exactly except added a few grates of nutmeg to the bechamel and 1 tsp of garlic powder, a dash of paprika, and a dash of cayenne to the cheese sauce. Also it is generally recommended to add cold liquid to hot roux (or hot liquid to cold roux) so I did not heat up the milk. My bechamel came out just perfect! Will definitely make again and again.

        crossnf7189 from Philadelphia, PA /

      • I've been on the hunt for the best mac and cheese. I've made so many versions (including alton browns) that just end up the same way....slightly grainy and very casserole-like. They do not stay silky and creamy unless they are straight out of the oven and too hot to eat. This recipe is perfect. Creamy and delicious. I used big shell pasta. Do not overcook the pasta...keep it just under al dente and let it finish cooking in the sauce. I suggest adding a little nutmeg, paprika and cayenne (just a dash of each). Also, reserve some pasta water to adjust the sauce consistency. Skip the oven. Toast the panko in a pan with butter and sprinkle the top of the mac and cheese once you put it in bowls.

        annabellee from Rhode Island /

      Bechamel Mac and Cheese Recipe With Heavy Cream

      Source: https://www.epicurious.com/recipes/member/views/bechamel-macaroni-cheese-52678751