Bechamel Mac and Cheese
A creamy and indulgent mac and cheese made with a rich bechamel sauce. This classic comfort food dish serves 4 people.
- Prep Time: 15 min
- Cook Time: 30 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 4 oz elbow macaroni
- 2 tbsp unsalted butter
- ½ 1/4 cup all-purpose flour
- 1 cups whole milk
- ½ 1/2 tsp salt
- ½ 1/4 tsp black pepper
- ½ 1/4 tsp ground nutmeg
- 1 cups shredded cheddar cheese
- ½ 1/2 cup grated Parmesan cheese
- ½ 1/2 cup breadcrumbs (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the macaroni according to package instructions until al dente. Drain and set aside.
- In a saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 2 minutes to make a roux.
- Gradually whisk in the milk until smooth. Cook, stirring constantly, until the mixture thickens, about 5-7 minutes.
- Season the bechamel sauce with salt, pepper, and nutmeg.
- Remove the saucepan from heat and stir in the cheddar and Parmesan cheeses until melted and smooth.
- Add the cooked macaroni to the cheese sauce and stir to combine.
- Transfer the mac and cheese to a baking dish. Top with breadcrumbs if desired.
- Bake for 20-25 minutes until the top is golden and bubbly.
- Let it cool slightly before serving.
Nutritional Estimates
Per serving · 2 servings total
| calories | 650 |
|---|---|
| protein | 25g |
| carbohydrates | 50g |
| fat | 38g |
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