Best Bechamel Sauce And Cheese Mac N Cheese

Let the mixture bubble for 2 minutes until light golden, continually whisking.

Probably the most versatile of all sauces, youll be making this again and again Bchamel is a sauce every cook needs to know how to make.

A simple white sauce, bchamel is considered one of the mother sauces of French and Italian cuisine as it forms the base for a number of other classic sauces like Mornay, Nantua, Mustard, Soubise, Cheddar Cheese Sauce, and others.

Enjoying a long history, bchamel has been made in Italy for centuries, particularly in Tuscan and Emilian cuisine, and was later imported to France, appearing in a French cookbook around 1651.

The sauce was named after him because he was credited with perfecting it from an older cream-based sauce.

FYI, if you add Gruyre (or white cheddar) along with the Parmesan the Bchamel technically becomes a Mornay sauce.

Classically trained cooks are taught to make bchamel in three thicknesses.

A thin bchamel is often used as the base for creamy soups while a thick bchamel is whats used in souffl.

A medium-thick bchamel, which is what this recipe is, is the most versatile and is used as its own sauce or as the base for a variety of other sauces.

The thickness of the bchamel is determined by how much flour is used (and the quantity of butter would be adjusted accordingly).

Now, how is bchamel used You can use it in so many different ways.

Best Bechamel Sauce And Cheese Mac N Cheese

It makes a great base for creamy pasta sauce (eg, saute some mushrooms and onions and fold them into the sauce, add some additional cheese or some spinach), use it in creamy casseroles or creamy soups, in a white sauce version of shepards pie, mac n cheese, or try a bchamel-style carbonara with a little garlic and bacon.

Its also commonly used in lasagna and makes a wonderful sauce for any number of cooked vegetables.

Leave a comment below: How do you like to use this basic white sauce However you use it, youll be amazed how these few simple ingredients are transformed into a luxuriously creamy and delicious sauce.

Lets get started Melt the butter in a saucepan over medium-high heat and whisk in the flour until no clumps remain.

Let the mixture bubble, whisking constantly, for two minutes until light golden.

This is known as a roux and for lighter-colored sauces you want keep the roux to a light golden.

For darker, brown sauces you would let the mixture simmer longer until brown.

The process of making a roux is key to achieving flavor in sauces and gravies.

Slowly bring it to a boil, reduce the heat and simmer for 10 minutes until thickened, whisking frequently to prevent lumps or scorching.

Add the salt, nutmeg and Parmesan cheese and whisk to combine.

I found a good deal online for whole nutmeg and those are what I used.

Use the fine grating side of a cheese grater the taste and aroma of fresh nutmeg is wonderful Simmer for another minute then remove from heat.

Add the flour and use a wire whisk to blend it with the butter.

Best Bechamel Sauce For Mac And Cheese