Tried this recipe? Let us know how it was!įlavour is key when it comes to making delicious Mac and Cheese, and the Bechamel sauce is no exception. So next time you’re making Mac and Cheese, be sure to give the Bechamel the time it deserves. Don’t skimp on the cooking time – a little extra effort will pay off in a delicious and satisfying dish that’s sure to be a hit with your friends and family. This will help to cook out any raw flour flavour and give you a sauce that’s perfect for your Mac and Cheese. To avoid this common mistake and ensure a smooth and creamy Bechamel sauce for your Mac and Cheese, it’s important to simmer the sauce while gently whisking it for at least 10 minutes before adding in the cheese. This can ruin the texture and flavour of your Mac and Cheese, leaving you with a dish that’s grainy and unpalatable. However, if the roux is not cooked long enough, it can impart a raw, floury taste to the Bechamel. The roux is an essential component of the Bechamel, as it helps to thicken the sauce and give it structure. Bechamel is made by thickening milk with a roux, a mixture of flour and butter that’s cooked together to various degrees to achieve different flavours and colours. If you want to make the perfect Mac and Cheese, it’s important to pay attention to the details, including the Bechamel sauce. Trust me, your Mac and Cheese will thank you! If you only have 2% milk on hand, consider adding a bit of whipping cream to it in a ratio of 1:3 (1 part whipping cream to 3 parts milk) to increase the fat content. The higher fat content helps to prevent the Mac and Cheese from becoming greasy or separating during cooking. While it may be tempting to use lower-fat milk to save on calories, it’s important to use at least whole milk (3.25% Milk Fat) to ensure the best texture and stability. When making Mac and Cheese, it’s important to choose the right type of milk. By using a roux, you’ll create a stable base for your cheese sauce that will result in a creamy and delicious Mac and Cheese. You can then use the hot roux to thicken cold milk, or whisk cold milk into the hot roux. Once melted, whisk in an equal amount of flour and continue cooking and whisking for 4-5 minutes. To make a roux, start by melting butter in a pot. Without a roux, your cheese sauce can turn out unstable and may even curdle during cooking. It’s a simple mixture of equal parts flour and butter that’s cooked together and used to thicken sauces and gravies. Roux is a crucial component in many classic dishes, including the beloved Mac and Cheese.

Follow these tips to ensure your dish is a delicious success. Don’t be the one to bring the bad Mac and Cheese to the party. From overcooking the pasta to using the wrong type of cheese, these mistakes can ruin your Mac and Cheese and leave it inedible.

Looking for the perfect Mac and Cheese recipe? Avoid these 9 common mistakes to make sure your dish is a hit at your next potluck.

Roux sauce for mac and cheese