Bechamel Mac And Cheese Sauce Recipe

Picture this: I’m in my kitchen, the scent of melted butter swirling through the air, as I whip up the cheesiest, dreamiest sauce of all time, and trust me, this recipe is about to change your pasta game forever.

My love is for a creamy, comforting Bechamel mac & cheese sauce. It starts with unsalted butter and all-purpose flour, cooked to the perfect roux.

Then I add warm whole milk, whisking as I go, to achieve the luxurious texture you want in a baked pasta—never too thick, never too thin. And then I get to the part that really excites me: jazzing it up with sharp cheddar and Grana Padano.

Both are fantastic melting cheeses; they take the sauce to a whole new level in the flavor department.

Bechamel Mac And Cheese Sauce Recipe Ingredients

• Unsalted Butter: Rich in healthy fats, it adds flavor and creaminess.
• All-Purpose Flour: Provides structure; forms a smooth roux for thickening.
• Whole Milk: Provides creaminess; source of calcium and vitamin D.
• Sharp Cheddar Cheese: Offers robust flavor; rich in protein and calcium.
• Grated Parmesan Cheese: Adds umami; high in protein, low in lactose.
• Salt: Enhances flavor; use in moderation for health.
• Ground Black Pepper: Adds subtle heat and depth to the dish.
• Ground Nutmeg (Optional): Adds warmth and complexity to the flavor profile.

Bechamel Mac And Cheese Sauce Recipe Ingredient Quantities

• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups whole milk, warmed
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon ground nutmeg (optional)

How to Make this Bechamel Mac And Cheese Sauce Recipe

1. In a medium saucepan, over medium heat, melt the unsalted butter until foamy and fragrant.

2. Whisk continuously as you add all-purpose flour to the melted butter to make a smooth roux. Whisking continuously helps ensure a smooth result and avoids lumps in the roux. You want to cook it for about 1-2 minutes, until it is a pale golden color.

3. Slowly add the warmed whole milk while constantly whisking to keep the mixture lump-free. Continue whisking until the mixture is smooth and all the milk is combined.

4. Gently bring the sauce to a simmer, still whisking it frequently so as to incorporate as much air as possible. By the time you reach 5-7 minutes, it should have thickened nicely.

5. After the sauce has thickened, lower the heat to low. Then add the shredded sharp cheddar cheese and stir until it is completely melted and incorporated into the sauce.

6. Mix the grated Parmesan cheese in. It will melt, and the sauce will be smooth.

7. Salt and ground black pepper are the only two seasonings that should be used in this sauce. Both should be added to taste. It is very difficult to make a sauce with seasoning that is too salty and peppery. So go for it. Your sauce should be energetically stirred and ideally seasoned.

8. If you wish, you can add a bit of ground nutmeg to improve the taste, and mix thoroughly.

9. If needed, taste the sauce and adjust the seasoning, adding more salt or pepper if necessary to suit your prefered taste.

10. Take the sauce off the heat and use it right away with your favorite cooked pasta for a delectable version of macaroni and cheese. Or let it cool and then stash it in the fridge for a later cheesy repast (it will keep for a week in the fridge).

Bechamel Mac And Cheese Sauce Recipe Equipment Needed

1. Medium saucepan
2. Whisk
3. Measurement spoons
4. Measuring cups
5. Wooden spoon or spatula
6. Cheese grater (if grating cheese from a block)
7. Stove
8. Small bowl (for warming milk)

FAQ

• Can I use a different type of cheese instead of cheddar?Indeed, you can swap out cheddar for your go-to cheese, whether that’s Gruyère, mozzarella, or a mélange of cheeses, for a distinctive flavor profile.
• What is the purpose of the nutmeg in the sauce?The sauce’s flavor is enhanced with warmth and depth from nutmeg, which is not essential but recommended.
• Why should the milk be warmed before adding it to the flour mixture?Heating the milk causes it to blend more seamlessly with the roux, thereby lowering the likelihood of the sauce turning lumpy.
• Can I make this sauce ahead of time?Indeed, the sauce can be made ahead of time. Store it in an airtight container in the fridge and reheat gently before serving.
• How can I make the sauce thicker?For a thicker sauce, increase the flour to 1/3 cup. Simmer the sauce longer to allow more moisture to evaporate.
• Is whole milk necessary, or can I use a substitute?Rich and creamy whole milk is the perfect ingredient for this dish, but you could also use 2% milk or a combination of milk and cream. Either way, you’ll get a nearly identical result.
• What should I do if my sauce is too clumpy?Should your sauce become lumpy, whisk it vigorously or use an immersion blender to make it smooth again.

Bechamel Mac And Cheese Sauce Recipe Substitutions and Variations

For a lighter option, substitute 2% milk or a non-dairy milk, like almond milk, for whole milk.
Substituting with gruyère or gouda gives a different flavor profile to the dish than when using sharp cheddar.
Pecorino romano can be used in place of grated Parmesan cheese for a more assertive, saltier flavor.
You can use salted butter in place of unsalted butter; just be certain to adjust the salt that you add to the recipe accordingly.

Pro Tips

1. Cheese Selection For a deeper flavor profile, try incorporating a mix of cheeses in addition to sharp cheddar, such as Gruyère or fontina. These cheeses melt well and add complexity to the sauce.

2. Roux Flavor Ensure that the roux is cooked to a pale golden color, but not too brown, as this can impart a slightly bitter taste to the sauce. If you prefer a nuttier flavor, cook it a bit longer but be cautious not to burn it.

3. Milk Temperature Warming the milk before adding it to the roux helps to integrate it smoothly and prevents the sauce from becoming lumpy. Make sure the milk is gently warmed but not boiling when adding it.

4. Consistent Whisking Whisk continuously as you add the milk to prevent clumping, and aim for a smooth, velvety texture. A silicone-coated whisk can be particularly effective and prevents scratching your saucepan.

5. Nutmeg Usage Use freshly grated nutmeg for an enhanced aroma and taste, but remember less is more. Nutmeg complements the cheese by adding a subtle warmth and depth to the sauce.