graphnsa.blogg.se - Homemade mac and cheese with bechamel recipe

It's also simple to put together: Cook some pasta, make a sauce, add a crumb topping and bake. Though many of us grew up with quick-fix mac and cheese from a blue box, the homemade variety is by far superior. Some chefs make it plain, and some dress it up with mix-ins like bacon, seafood or veggies. Add a little milk to the saucepan when you are reheating the béchamel sauce to thin it to the desired consistency.Homemade macaroni and cheese is one of the ultimate comfort foods.īut what was once considered more a dish for kids has evolved and now occupies a spot on even upscale restaurant menus. But not to worry, with vigorous whisking when you reheat it, the skin will disperse into the sauce.

To prevent a skin forming, place a sheet of wax paper or plastic on top, in contact with the surface of the sauce. The mixture will thicken while in the refrigerator.

If you are making the sauce ahead of time, it should be refrigerated and used within two days.

If it's too thin, you can thicken it up by adding a little more flour and melted butter premixed in another pan before adding to your sauce. Just remember to keep whisking while you're doing this.

If your bechamel sauce is too thick, add in some more milk until you reach the consistency you want.

You need to stir it pretty much throughout cooking to ensure there aren't lumps, everything is blended together well, and nothing is scorching on the bottom of the pan.

Pay attention to your sauce as it cooks.

You can heat the milk briefly in the microwave or on the stovetop. Choose your side, but be sure not to start with hot or scalded milk. There is some debate over whether the milk should be cold, room temperature, or warmed.

You can use your preferred milk, although whole milk will result in a creamier sauce.