Whisk constantly and add ingredients slowly. Patience is the key to success with Bechamel and cheese sauces. Once you have mastered this sauce and made the Mac and Cheese from scratch, you’ll never go back to the boxed mixes again! Have fun creating memories with your family!! Jane’s Tips and Hints: Now that I know the secret it comes out perfectly creamy and smooth every time. It took some digging to find out that in my attempt to further thicken the sauce after I added the cheese, I was actually causing the sauce to break. For years whenever I tried to make homemade Mac and Cheese I wound up with a grainy sauce. When you’re making the Bechamel, make sure you get it as thick as you want before adding the cheese. Whatever you choose, make sure you have some cheddar in the mix! You can play around with the combination of cheeses – some like to add a little Bleu cheese and others prefer Feta. I like the added layer of smokiness from smoked mozzarella, but if you want a more traditional flavor, you can substitute mild cheddar. The cheddar gives you the cheesiness, while Monterey Jack and muenster both will give you a creamy consistency.
See how easy it is!īy using a combination of cheeses, you get intense cheese flavor and the creaminess so many are lacking. Cook until thickened, season to taste with salt and pepper, and you have a White sauce! When you stir in grated cheese you have the cheese sauce for Mac and Cheese. Cooked together over medium heat until smooth and bubbling, you then add hot milk in a steady stream while whisking constantly. You start by making a roux, a combination of equal parts flour and butter. It is the “King” of the sauces, and the one that is used the most often. A standard in the 50’s, (think Chicken a la King or Creamed Beef on Toast,) Bechamel has gotten a bad rap. The base for Macaroni and Cheese is a Bechamel sauce, more commonly called a White Sauce. It certainly has a place of honor in our home! There is also Tomato (pasta) sauce which some think should be added to the list. The five sauces are: Bechamel, Veloute, Espagnole, Hollandaise and Mayonnaise. And from these five there are hundreds of variations, each with its own primary use. There are five “Mother” sauces in the cooking world.
0 kommentar(er)
