Bechamel Mac and Cheese

1. 1

   Over medium heat in a saucepan, heat the milk with the stock and salt, stirring throughout.

2. 2

   Continue to heat the milk mixture over medium heat, and then reduce to low heat once the milk has begun to froth or simmer.

3. 3

   Next, in a second saucepan, heat the butter until melted.

4. 4

   Stir in the flour.

5. 5

   Reduce the heat to low and stir until well incorporated.

6. 6

   Remove from the heat when it is a pale tan color (a blond roux).

7. 7

   Once the roux has thickened, slowly stir into the milk mixture to blend.

8. 8

   Continue to stir over low heat until well incorporated.

9. 9

   Finally, remove from the heat and whisk in the cheeses.

10. 10

    Once mixed, add the pasta, again stir well and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.