In a large saucepan, melt butter over medium heat. Add equal amount of flour. Season with salt and pepper. Whisk to combine well. This is your roux
Meanwhile, prepare your macaroni. Any noodle is fine, I personally like using cavatappi for macaroni.
Warm some milk. Use 1 cup of milk per 8 tbsp of roux. Or just eye ball it, whatever works. Slowly add the WARM (not cold, not hot) milk and continue whisking. If the milk is too cold, the roux will seize. After this, add 1 cup (or an equal amount of milk that you used) in the same manner. Bring this mixture to a boil for a minute or two. Then reduce the head to a low simmer, and continue stirring for about 10-15 minutes. This is now your Bechamel sauce. Take a good amount of grated, HIGH quality cheddar, and add to the Bechamel, stirring constantly. Once the cheese is completely dissolved, taste. Adjust seasoning as needed.
Drain the macaroni but DO NOT RINSE. Add the macaroni to the cheese sauce, stirring to coat.
Place this in a buttered or greased baking dish/pot or just something that is oven safe. Sprinkle the top with bread crumbs. Place in a 400 degree F oven for about 20 minutes
>>7038551 >>7038554 Thanks, b0ss. I will try this tonight. Will all-purpose flour work? Is the baking part necessary? I imagine that just creates a nice crust on the top, right? I'm going to use Conchiglie (Shell) pasta.
>>7038574 All purpose flour will work, yes. It doesn't really contribute much in the way of flavor, it's just a thickening agent. And the baking part isn't necessary but I like it, it gives it a nice crispy crust on the top.
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