I gave it to my son at his birthday party and he loved it so much. Sprinkled in cayenne and black pepper and poured over macaroni and topped with chives (wish I had breadcrumbs) DELICIOUS!!!! I did 4 tbsp butter and flour then added 1 1/4 cup milk and a cup or so of cheese. It was DELICIOUS! My son wanted more, so next time I will double the recipe! Very easy too. Just gotta whisk it, whisk it real good😁 I've also doubled the recipe with great success. I always use this sauce fresh, so I'm not sure about freezing it. I've just always used them in my Creamed Spinach and it adds a flavor party in your mouth. (I didn't realize these spices were typical of a bechamel. It complements a smoked paprika perfectly.
#HOW DO YOU MAKE A CHEESE SAUCE WITH 1 LB OF CHEESE MAC#
Make Buffalo Chicken Mac & Cheese by adding smoked paprika, a dash of nutmeg, hot sauce and diced grilled chicken. I use this for Creamed Soup Base, Alfredo, adding to Ricotta for Lasagna/ Shells or homemade Mac & Cheese. I typically use 1 cup 2% milk and either 1/2 cup of heavy cream or 1/4 cup of half & half. Otherwise, it tends to coagulate a bit and separate into oil vs. Add cheese now, then 2 more minutes of simmering and whisking. However, I never let bechamel sauce hit even close to a rolling boil, just little bubbles on the edges and a few creeping through the middle. Simmer for about 2 minutes until it is homogeneous. Repeat with another third of milk, then last third. Add 1/3 of the milk to the roux while whisking and blending until it is combined and warmed.about 30 seconds. for 20-30 minutes (about the same time you pull meat). Add flour and whisk constantly to combine and to prevent browning the roux.Īllow milk to come to room temp. It adds a nutty depth of flavor and removes unneeded moisture. Use low to medium low heat when adding butter to your pan. made it usually for macaroni or potatoes. I have been making this as a cheese sauce for years.
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