Simple Foods You've Never Made

[Anonymous]

Anonymous wrote:Who's got good mac & cheese recipe?

If you can make a roux, it's the easiest thing. Get the noodles boiling, then start the roux. When it's right, stir in shredded sharp cheddar. I like to throw in a little white pepper or a dash of worcestershire sauce. (Sorry, I know that's not a "recipe". I only measure when baking, so I'm never able to say "use a tablespoon of butter, a cup of cheese" etc.)

My mom puts the mixed noodles and cheese in a casserole dish, sprinkles on breadcrumbs, and puts it under the broiler for a couple minutes. I prefer it un-crusted.

[Anonymous]

Throwing some cheese into a roux would result in some nastiness. What you want to do is throw some cheese into a bechamel sauce, which you likely will have created from a roux.

[Anonymous]

Anonymous wrote:Throwing some cheese into a roux would result in some nastiness. What you want to do is throw some cheese into a bechamel sauce, which you likely will have created from a roux.

Wikipedia says you're right. The chef I studied with (admitted not a Cordon Bleu alum) called it bechamel only after he'd added white pepper, nutmeg and a little parmesean. He called the butter-flour-milk sauce a roux, and so that's what I've always called it. I wonder what the proper name for his "bechamel" is?