Pour in the milk (anything but skim) and stir until bubbly and thickened (the bechamel sauce).Add an equal amount of flour, whisk until golden or light brown (the roux).Here are the steps involved in making a cheese sauce in a cast iron skillet:
Once it reaches medium-dark brown, it begins losing its ability to thicken. You can serve it as is or throw it in the oven to bake.Ĭook the pasta al dente (firm to the bite) if you plan to bake the mac and cheese because the pasta will continue cooking in the oven.īesides thickening, cooking the roux before adding the milk removes the raw taste of the flour.įor some recipes, you’ll want a darker roux, but for macaroni and cheese, a golden or light brown is best.Ī golden hue is the point at which the roux has its best thickening capabilities. The cheese sauce is then added to the cooked pasta. In the case of macaroni and cheese, you are making a bechamel (white) sauce when you add the milk.Īnd you are making a cheese (mornay) sauce when you add the cheese to the bechamel sauce. Sprinkle bread crumbs and remaining cheese over top and bake for 35 minutes until a nice crust forms on the top.Equal parts of flour and fat (usually butter), cooked together, are called a roux (roo).Ī roux is used as a base for thickening sauces. Pour macaroni and cheese into a 2 quart baking dish. Drain macaroni and return to cooking pot.Once it is at the thickness you desire remove from heat immediately and add cheese, reserving about a 1/4 of a cup of cheddar. When the mixture begins to boil you will notice your sauce will start to thicken. Salt and pepper your sauce to your liking. Once you get your rue to the color you want add the milk while continuing to whisk constantly.You want your rue to be almost a copper brown color. If rue burns throw it out and start again. While pasta is cooking begin to make your roux.Salt water (after it comes to a boil) add pasta and cook for 8 to 10 minutes or until al dente.
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