Béchamel Macaroni and Cheese

 
 
 
 

Ingredients

  • 4 Tbsp. Butter (2 roux, 2 toasting)

  • 2 Tbsp. All-purpose flour

  • 1 C. Whole milk (1 cup)

  • 4 oz. Cheddar cheese (not pre-shredded)

  • 4 oz. Monterey jack cheese (not pre-shredded)

  • 6 oz. Parmesan cheese (can be pre-grated)

  • 1 lb. 1 pound dried macaroni

  • 3/4 C. Unseasoned Panko bread crumbs

  • 2 Sprigs Fresh thyme (optional, picked)

  • Kosher salt

  • Freshly ground pepper

Process

  1. Start cooking pasta in salted water (aim for undercooked)

  2. Make roux (butter + flour)

  3. Make béchamel (add milk to roux slowly)

  4. Make mornay off heat (add cheese)

  5. Season to taste (S&P)

  6. Toast bread crumbs in butter w thyme

  7. Mix under cooked pasta with sauce

  8. Pour in buttered casserole dish, top with breadcrumbs

  9. Bake 450 15 covered, 15 uncovered

 
 
Side, PastaKain Place-Hildesheim1