Learn how to make a classic white sauce which is called Béchamel. When you add cheese to Béchamel it\'s called the Mornay and then when you add pasta to that and put it in the oven for a little bit brought it up and you get mac and cheese.
For the Béchamel Sauce (yield 1L):
Ingredients
50g butter
50 g flour (equal parts butter to flour)
1 L milk
Salt
Cayenne pepper, optional,
Nutmeg, optional
10g butterProcedure:
1. Melt the butter in a saucepan over low heat. Slowly add the flower, and stir to combine.
2. Cook the roux for 1 to 2 minutes, or until the mixture becomes frothy. Remove from the heat and set aside to cool briefly. The roux should not color.
3. Add the milk to the roux, while whisking well. Return the saucepan to the heat and bring the mixture to a boil. Any starch that is added to a sauce must come to a boil to achieve full thickening power.
4. Lower the heat and simmer for 10 to 15 minutes, stirring often. Season with salt, cayenne, and nutmeg, if using. Cayenne pepper and nutmeg may be used to make the final sauce have a more neutral taste.
5. Strain the sauce through a fine chinois. Dot the surface of the sauce with butter, place plastic wrap on the surface or lay lightly buttered parchment paper on top to prevent a skin from forming.Mornay Sauce (Cheese Sauce)
Ingredients:
25 g gruyere cheese, gratedProcedure:
1. While the bechamel sauce is still warm, whisk in the gruyere cheese until melted.Mac N\' Cheese
Ingredients:
1. Half box of pasta
2. Mornay SauceProcedure:
1. Heat oven to 375 F. Combine pasta cooked al dente with mornay sauce in a pan and bake for 25 to 30 minutes, until the top is golden brown and bubbling.
2. Enjoy!
Get helpful tips as well as many other delicious recipes at: International Culinary Center
Thanks to Lo for this amazing recipe and featured image!