Description
Start off with a simple Bechamel sauce and end up with a rich, creamy, crowd-pleasing mac and cheese!
Ingredients
Scale
- 3 cups elbow macaroni noodles, dry
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2–1/2 cups whole milk
- 1 teaspoon dry mustard
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- pinch ground cayenne
- 3 to 4 cups of shredded cheese (cheddar or a combination of cheddar, gruyere, fontina, or other).
Instructions
- Cook macaroni noodles according to package directions for “al dente.” Drain and set aside.
- Heat a heavy-bottom sauce pan over medium heat. Add butter to melt. Add flour and use whisk to mix with butter to create a roux. Cook roux, stirring constantly, until raw flour taste is cooked out but roux is still light-colored, about 3 to 4 minutes.
- Slowly add milk about a half a cup at a time. Continue stirring and adding milk until mixture comes just to a boil and thickens. Reduce heat to low.
- Stir in ground mustard, Worcestershire sauce, salt, pepper, garlic and onion powder, and cayenne. Then stir in cheese about 1 cup at a time, making sure cheese is melted smooth before adding more. When all cheese is incorporated, stir sauce into macaroni noodles until well mixed and serve immediately.
Notes
- Lower fat milk may be used but the sauce may lack richness.