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:
covered percent of daily need
