Best 6 Bechamel Mac And Cheese Recipes

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**Indulge in a Creamy Culinary Journey: Discover the Art of Béchamel Mac and Cheese**

Embark on a delectable culinary adventure as we delve into the world of béchamel mac and cheese, a delightful dish that harmonizes the richness of a creamy béchamel sauce with the comforting goodness of macaroni pasta. Prepare to tantalize your taste buds with a symphony of flavors and textures, as we present a collection of mouthwatering béchamel mac and cheese recipes that cater to various dietary preferences and culinary expertise levels.

Our culinary odyssey begins with a classic béchamel mac and cheese recipe, a timeless dish that showcases the essence of this timeless comfort food. We'll guide you through the art of crafting a velvety béchamel sauce, ensuring a smooth and luscious consistency that seamlessly coats every macaroni noodle. For those seeking a vegetarian delight, we offer a plant-based version that swaps out traditional dairy ingredients for creamy alternatives, delivering a dish that's equally satisfying and compassionate.

For those with gluten sensitivities or preferences, our gluten-free béchamel mac and cheese recipe provides a delectable solution. We'll show you how to create a rich and flavorful béchamel sauce using gluten-free flour, ensuring that everyone can indulge in this classic dish without compromise. And for those seeking a touch of smoky, savory goodness, our smoked Gouda béchamel mac and cheese recipe incorporates the bold flavors of smoked Gouda cheese, adding an extra layer of complexity and depth to the classic dish.

Whether you're a seasoned cook or a culinary novice, our collection of béchamel mac and cheese recipes has something for everyone. Join us on this delightful culinary journey, and let your taste buds experience the exquisite harmony of creamy béchamel and tender macaroni pasta.

Check out the recipes below so you can choose the best recipe for yourself!

BECHAMEL MAC AND CHEESE



Bechamel Mac and Cheese image

Provided by Robert Irvine : Food Network

Time 25m

Yield 6 portions

Number Of Ingredients 8

3/4 cup whole milk
1/4 cup chicken stock
1/2 teaspoon salt
3 tablespoons butter
1 1/2 tablespoons all-purpose flour
1/4 cup grated Parmesan
1/4 cup grated Cheddar
4 cups cooked macaroni pasta

Steps:

  • 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.

BéCHAMEL



Béchamel image

Classic and creamy béchamel sauce doesn't include cheese, but we love the nutty pop from Parmesan. Go traditional or play with the flavor: add a little shredded Cheddar, smoked Gouda or even fresh goat cheese.

Provided by Food Network Kitchen

Time 15m

Yield about 2 cups

Number Of Ingredients 5

2 cups whole milk
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1/2 cup grated Parmesan, optional
Kosher salt and freshly ground black pepper

Steps:

  • Put the milk in a glass measuring cup and microwave until just warm, about 1 minute.
  • Melt the butter in a medium saucepan over medium-high heat. Add the flour and whisk until combined. Continue to whisk until the mixture bubbles a bit, but does not brown, 1 to 2 minutes.
  • Gradually pour in the warm milk while whisking constantly. Bring to a boil, whisking often and occasionally running a rubber spatula around the edges of the saucepan to prevent burning. When the sauce is boiling, reduce to a simmer and cook until thickened to a nice coating consistency, 4 to 5 minutes. Add the Parmesan, if using, and stir until the sauce is smooth. Season with salt and pepper.

CHEESY BéCHAMEL SAUCE



Cheesy Béchamel Sauce image

This cheesy version of the classic béchamel sauce is perfect for many dishes that need a mild-flavored sauce. Use this recipe and tips.

Provided by Derrick Riches

Categories     Sauce     Pasta

Time 30m

Yield 6

Number Of Ingredients 9

5 tablespoons butter
1/4 cup all-purpose flour
2 cups milk (warmed, whole milk or 2 percent if preferred)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg
1/2 cup sharp cheddar cheese
1 tablespoon Parmesan cheese (grated)
Optional: dash hot sauce

Steps:

  • Gather the ingredients.
  • In a medium saucepan over medium heat, melt the butter and stir in the flour to make a roux.
  • Allow the roux to cook for 1 to 2 minutes while stirring.
  • Add the milk a little at a time, whisking it continuously, allowing the mixture to blend and thicken. This will take about 10 minutes, although 20 minutes is recommended by cooking school instructors. Lower the heat to medium-low if needed.
  • Add the salt, pepper, nutmeg, cheddar cheese, Parmesan cheese , and hot sauce, if using. Continue stirring until the cheese has melted. Remove the sauce from the heat and use it immediately. Enjoy.

Nutrition Facts : Calories 292 kcal, Carbohydrate 20 g, Cholesterol 53 mg, Fiber 1 g, Protein 10 g, SaturatedFat 11 g, Sodium 303 mg, Sugar 4 g, Fat 19 g, ServingSize 2 cups (4-6 servings), UnsaturatedFat 0 g

MAC SAUCE (BéCHAMEL 101)



Mac Sauce (Béchamel 101) image

An easy Mac Sauce Béchamel recipe

Provided by Allison Arevalo

Categories     Sauce     Milk/Cream     Quick & Easy     Butter

Yield makes 3 cups

Number Of Ingredients 4

3 cups whole milk
1/2 cup unsalted butter
1/2 cup all-purpose flour
2 teaspoons kosher salt or 1 teaspoon table salt

Steps:

  • Lesson Plan
  • Heat the milk in a pot over medium heat until it just starts to bubble, but is not boiling, 3 to 4 minutes. Remove from the heat.
  • Heat the butter over medium heat in a separate, heavy-bottomed pot. When the butter has just melted, add the flour and whisk constantly until the mixture turns light brown, about 3 minutes. Remove from the heat.
  • Slowly pour the warm milk, about 1 cup at a time, into the butter-flour mixture, whisking constantly. It will get very thick when you first add the milk, and thinner as you slowly pour in the entire 3 cups. This is normal.
  • Once all the milk has been added, set the pot back over medium-high heat, and continue to whisk constantly. In the next 2 to 3 minutes the sauce should come together and become silky and thick. Use the spoon test to make sure it's ready: Dip a metal spoon into the sauce-if the sauce coats the spoon and doesn't slide off like milk, you'll know it's ready. You should be able to run your finger along the spoon and have the impression remain. Add the salt.
  • The Mac Sauce is ready to use immediately and does not need to cool. Store it in the fridge for a day or two if you want to make it ahead of time-it will get a lot thicker when put in the fridge, so it may need a little milk to thin it out a bit when it comes time to melt in the cheese. Try melting the cheese into the sauce first, and if it is too thick then add milk as needed.

BECHAMEL MACARONI & CHEESE



BECHAMEL MACARONI & CHEESE image

Categories     Cheese

Yield 8

Number Of Ingredients 12

For the béchamel:
4 cups (1 quart) whole milk
8 tablespoons unsalted butter (1 stick)
1/2 cup all-purpose flour
2 tablespoons kosher salt
1 tsp dry mustard
to assemble:
Kosher salt
1 pound elbow macaroni
8 ounces shredded 2-year aged sharp cheddar cheese (about 3 cups)
3 ounces grated Pecorino Romano cheese (about 1 cup)
2/3 cup panko (optional)

Steps:

  • For the béchamel: Heat the milk in a medium saucepan over medium-high heat until it just comes to a simmer, then turn off the heat and set aside. In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the flour and whisk constantly until the mixture turns light brown in color, about 3 minutes. Remove from the heat. While whisking constantly, slowly add the hot milk to the flour mixture until evenly combined and smooth. (It will get very thick when you first add the milk, then thin out.) Return the saucepan to medium-high heat and while whisking constantly, cook until the sauce thickens and coats the back of a spoon, about 2 to 3 minutes. Stir in 1 tablespoon of the salt, taste, dry mustard, and add the remaining salt as desired. Remove from the heat and set aside. Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook until it's almost al dente (just on the edge of being underdone), then drain and rinse with cold water; set aside. (If you plan to top the mac 'n' cheese with panko and bake it, heat the oven to 400°F and arrange a rack in the middle.) Place the reserved saucepan of béchamel over medium heat and stir in both cheeses just until melted and smooth. Add the pasta and continue cooking, stirring occasionally, until the pasta is heated through and steaming, about 2 to 4 minutes. Serve immediately or, if baking, transfer to a 5-quart baking dish, sprinkle with the panko, and bake until bubbling and brown on top, about 25 to 30 minutes.

HOMEMADE MACARONI AND CHEESE



Homemade Macaroni and Cheese image

Basic bechamel is made of milk, thickened with flour and butter; add grated cheese to create Mornay sauce -- the key to creamy, crowd-pleasing mac and cheese. This recipe is adapted from the "Martha Stewart's Cooking School" cookbook.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 12

1/2 pound dried elbow macaroni
Coarse salt and freshly ground pepper
3 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1/2 cup finely grated Italian fontina cheese
2/3 cup finely grated Gruyere cheese
1 2/3 cups finely grated extra-sharp white Cheddar cheese
1/2 cup finely grated Parmigiano-Reggiano cheese
1/8 teaspoon cayenne pepper
1/8 teaspoon freshly ground nutmeg
Pinch of white pepper

Steps:

  • Bring a large pot of water to a boil, then add pasta; salt generously and cook pasta to manufacturer's instructions. Transfer to a colander, rinse under cold running water, and drain well.
  • Melt butter in a 4-quart pot over medium heat. Whisk in flour and cook, stirring with a wooden spoon, until bubbling but not browning, about 45 seconds. Add milk and whisk to combine. Bring to a simmer, stirring with a wooden spoon (scrape across the bottom and around edge of pot to prevent scorching), until thickened and smooth. Reduce heat to a simmer and cook for 20 minutes.
  • Add fontina, Gruyere, Cheddar, and Parmigiano-Reggiano cheeses, stirring until completely melted and sauce is smooth. Season with salt and black pepper, add cayenne and nutmeg, and stir to combine.
  • Add pasta to sauce along with white pepper and salt; stir to thoroughly combine. Serve immediately.

Tips:

  • Choose the right cheese: Use a good quality cheese that melts well. A blend of cheddar and Gruyère is a classic choice, but you can also use Parmesan, mozzarella, or Fontina.
  • Make a roux: A roux is a mixture of butter and flour that helps to thicken the sauce. Be sure to cook the roux over medium heat until it is golden brown.
  • Use milk or cream: You can use either milk or cream to make the sauce. Milk will result in a thinner sauce, while cream will result in a richer, more flavorful sauce.
  • Season the sauce: Be sure to season the sauce with salt, pepper, and nutmeg. You can also add other spices, such as paprika or cayenne pepper, to taste.
  • Cook the macaroni until it is al dente: Al dente means "to the tooth" in Italian. This means that the macaroni should be cooked until it is still slightly firm to the bite.
  • Combine the macaroni and cheese sauce: Once the macaroni and cheese sauce are both cooked, combine them in a large bowl. Stir until the macaroni is evenly coated with the sauce.
  • Bake the macaroni and cheese: Pour the macaroni and cheese mixture into a baking dish and bake it in a preheated oven until it is golden brown and bubbly.

Conclusion:

Bechamel mac and cheese is a delicious and comforting dish that is perfect for any occasion. With its creamy, cheesy sauce and tender macaroni, it is sure to be a hit with everyone at the table. So next time you are looking for a quick and easy meal, give this recipe a try. You won't be disappointed!

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