Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake at 350˚ for 20 to 25 minutes, or until bubbly and golden on top. From a smooth, creamy bchamel for pot pies and macaroni and cheesenot to mention your Thanksgiving gravya roux is a technique to master and to love. Add the cooked macaroni noodles and toss to coat them in the sauce. Add 1 cup shredded cheese to the sauce and stir just until melted.
Taste the sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour in the drained, cooked macaroni and stir to combine. Stir in milk and half and half, slowly, stirring constantly. Stir until smooth. Add in the cheese and stir to melt. Add the salt, seasoned salt and pepper. The Wikipedia article on Macaroni and Cheese mentions that besides the Bechamel (white) sauce base Macaroni and Cheese. Pour the egg mixture into the sauce, whisking constantly.Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the egg.Don’t let it burn. Pour in the milk, add the mustard, and whisk until smooth. Cook the mixture for 5 minutes, whisking constantly. In a large pot, melt the butter and sprinkle in the flour.You can make a roux with nothing in the pan but butter, but here you are going to cook the shallots in the butter and then sprinkle them with the flour. In many cases, including this one, the fat is butter, and the flour is all-purpose flour. The macaroni should be too firm to eat right out of the pot. The ratio for a proper roux is equal parts fat and flour.
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