You do want to make sure you take the sauce off the heat and let it cool a little before adding the cheese – if it’s too hot the cheese will clump together rather than melt into a smooth sauce. The great part about starting with a bechamel sauce (once you add cheese it becomes a mornay sauce) is that it holds together really well and doesn’t separate. The sauce – how long you cook your roux effects the flavor, any spices you add and of course the types of cheeses you pick! Below is a video tutorial talking ALL about it! This recipe is the cheeses I like to use (well currently – I like to change it up often too!) – BUT you can mix other cheeses into your rotation for other flavors.įinally – to bake or not to bake – Personally I like to mix my pasta and sauce and enjoy right away – BUT some people like to pour the pasta and sauce into an oven safe pan and top with more cheese or bread crumbs and bake a bit – but I like my pasta fresher! The pasta – obviously for “mac” you use classic elbow macaroni, but I also love penne and corkscrew pastas for mac and cheese – any pasta that holds lots of sauce is a good one to use for mac and cheese It’s my love language!įeeling bad? let me bake for you! rough day? I’ll make soup! This mac and cheese recipe is SUPER EASY to make and personalize (with other cheeses) and always a huge hit! How to change and personalize your Macaroni and Cheese recipe. I don’t share a lot of classic meals on the blog (more dessert based) but almost all the recipes I DO share are comfort foods. Reading: how to make white sauce for macaroni and cheese

I LOVE mac and cheese – like in EVERY form – I mean does it get any better than pasta drenched in a cheese sauce! NOPE! This homemade recipe has a fail-proof sauce, three cheeses and a great flavor with shallots and garlic. It doesn’t get much better than mac & cheese.

How to make white sauce for macaroni and cheese

Roux for mac and cheese sauce