Chimes' Macaroni and Cheese Recipe

Bump... anyone?

Dude, just make a bechamel, add some cheddar and you have a mornay.

It's about the easiest sauce there is to make.


Melt 1 stick of butter and then add equal parts flour (1/2 cup). Whisk together to incorporate and cook on med low heat stirring constantly for @ 4-5 minutes to get the flour cooked. You're just making a blonde roux here. Now, stir your milk in slowly while whisking steady. Just pour in a little at a time while stirring until you see it kind of coming together and what you're looking for is runny paint consitency, probably about a quart or so. You can also substitute some heavy cream for milk if you like, but it's got a lot of fact already with the cheese, so keep that in mind. Anyway, bring it to a boil while stirring, and then reduce heat to a simmer and keep stirring until it gets about the consistency of paint. Now, get a bag of cheddar and pour it in and whisk together with the bechamel and there you have it. Sauce is done. Add your sauce to your strained and cooked macaroni pasta as much as you like and dig in.

If you want to kick it up, then experiment using different cheeses like maybe gruyere, and/or put in a pyrex and top with more cheese or perhaps some bread crumbs and put under the broiler until it's melted on top and gets brown and sexy.


* A true bechamel needs onions, but for the sake of making this super easy for mac and cheese, I really don't see the point.