Bechamel Mac and Cheese

The recipe Bechamel Mac and Cheese could satisfy your American craving in roughly 25 minutes. This recipe serves 6. One serving contains 262 calories, 10g of protein, and 10g of fat. For 36 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. It works well as a side dish. 8 people were impressed by this recipe. Head to the store and pick up salt, parmesan, chicken stock, and a few other things to make it today. It is brought to you by Foodnetwork. Overall, this recipe earns a rather bad spoonacular score of 25%. Lighter Baked Mac & Cheese aka Hidden Veggie Mac & Cheese, 21 Day Fix Broccoli Mac & Cheese (AKA the perfect Mac & Cheese), and Mushroom–and–Goat Cheese Béchamel Pizzas are very similar to this recipe.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

3 tablespoons butter

1/4 cup grated Cheddar

1/4 cup chicken stock

4 cups cooked macaroni pasta

1 1/2 tablespoons all-purpose flour

1/4 cup grated Parmesan

1/2 teaspoon salt

3/4 cup whole milk

Equipment:

sauce pan

whisk

Cooking instruction summary:

Over medium heat in a saucepan, heat the milk with the stock and salt, stirring throughout. Continue to heat the milk mixture over medium heat, and then reduce to low heat once the milk has begun to froth or simmer. Next, in a second saucepan, heat the butter until melted. Stir in the flour. Reduce the heat to low and stir until well incorporated. Remove from the heat when it is a pale tan color (a blond roux). Once the roux has thickened, slowly stir into the milk mixture to blend. Continue to stir over low heat until well incorporated. Finally, remove from the heat and whisk in the cheeses. Once mixed, add the pasta, again stir well and serve.

 

Step by step:


1. Over medium heat in a saucepan, heat the milk with the stock and salt, stirring throughout. Continue to heat the milk mixture over medium heat, and then reduce to low heat once the milk has begun to froth or simmer.

2. Next, in a second saucepan, heat the butter until melted. Stir in the flour. Reduce the heat to low and stir until well incorporated.

3. Remove from the heat when it is a pale tan color (a blond roux).

4. Once the roux has thickened, slowly stir into the milk mixture to blend. Continue to stir over low heat until well incorporated. Finally, remove from the heat and whisk in the cheeses. Once mixed, add the pasta, again stir well and serve.


Nutrition Information:

Quickview
261k Calories
9g Protein
10g Total Fat
32g Carbs
2% Health Score
Limit These
Calories
261k
13%

Fat
10g
16%

  Saturated Fat
6g
38%

Carbohydrates
32g
11%

  Sugar
2g
3%

Cholesterol
26mg
9%

Sodium
368mg
16%

Get Enough Of These
Protein
9g
19%

Selenium
28µg
40%

Manganese
0.32mg
16%

Phosphorus
139mg
14%

Calcium
126mg
13%

Vitamin B2
0.12mg
7%

Fiber
1g
7%

Vitamin A
304IU
6%

Magnesium
23mg
6%

Zinc
0.88mg
6%

Copper
0.11mg
6%

Vitamin B12
0.24µg
4%

Vitamin D
0.55µg
4%

Iron
0.65mg
4%

Vitamin B1
0.05mg
4%

Vitamin B6
0.07mg
4%

Vitamin B3
0.69mg
3%

Folate
13µg
3%

Potassium
104mg
3%

Vitamin B5
0.27mg
3%

Vitamin E
0.27mg
2%

covered percent of daily need
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The earliest form of eating processed food occurred in early hunting cultures when the men who made a kill would be rewarded with a meal of the partially digested contents of the stomach of their prey.

Food Joke

I want you more than a Hagen-Daas on a hot summer day.

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