“Hey quick, come over and check out this béchamel sauce” I yelled to Matthew.
“What?” he responded.
“Get over here, you have to check out this sauce. It’s so beautiful!” I demanded. Nicely.
Begrudgingly he arrived at the stove. “What?”
“What? Did you just what this sauce? Look at it!”.
“What?”
Am I married to a man who can’t see and appreciate the beauty of this white sauce? “What? What again? Look at it! Look at how beautifully the milk has cooked making it oh so creamy.”
He nods.
“Get out of here. Right now! No sauce for you!”
Sometimes other people just can’t see the beauty in things, but what are you going to do?
I am obsessed with the béchamel sauce that holds together this macaroni and cheese dish. You’d think by looking at it the dish is full of cheese, but there is only 1/4 cup of cheese in this dish! The sauce is made slowly cooking the milk until it turns creamy, patience is key here. The sauce is velvety and oh so rich making it hold together your elbow noodles perfectly.
.
Ingredients
- 2 oz fontina grated
- 2 oz Parmesan grated
- 12 oz penne or macaroni elbows
- 3 cups whole milk
- 5 tablespoons butter
- 1/2 cup flour
- sea salt and black pepper
- grated nutmeg
Instructions
- To make the bechamel sauce, heat the milk until hot but not boiling. Remove from the heat.
- Melt the butter, remove the saucepan from the heat, and stir in the flour. Put the pan back on the heat and cook, stirring constantly, for about 30 seconds.
- Remove the pan from the heat an add the milk gradually. Return the pan to the heat and cook until the sauce comes to a boil. Season with salt and pepper and a generous amount of nutmeg. Cook for a few minutes, stirring constantly.
- To finish the sauce, leave cooking on low for 10-15 minutes, only stirring occasionally. This long, slow cooking makes it a rich sauce you would not be able to achieve if you cooked for a shorter time.
- Add the cheeses to the sauce.
- Cook the pasta in boiling salted water until al dente, as instructed on box. Drain.
- Heat the oven to 350 degrees.
- Coat a shallow baking dish with a little of the sauce. Dress the pasta with about 2/3 of the bechamel and transfer to the prepared dish. Spread the rest of the sauce all over the top. Bake for 30 minutes.
- Remove from oven and let sit for 5 minutes before serving to allow the flavors to blend while cooking a little.
Annie says
4 ounces of cheese, grated, is NOT 1/4 cup. It would translate to about a cup. You have to remember that weights and measures are very different.
laurasmess says
Hahahaaa… ah, that conversation between you and Matthew is EXACTLY like me and Aaron. I call him excitedly into the kitchen, usually due to finding an unusually shaped snow pea or to check out some incredibly glossy ganache, and he’s like, ‘ah, that’s great baby’. I thought he’d get it, being an artist and all. Obviously not (for both of our men). Anyway, back to this gorgeous bechamel and the deliciously cheesy gratin. It’s a masterpiece, I’d happily have a photo of it on my kitchen wall! Yum xx
Pamela says
I would rush into the kitchen if you told me there was a unusual shaped snow pea, sounds like a true treasure! <3
Jocelyn (Grandbaby Cakes) says
Girl this looks too good! I keep staring at the screen! I so want this!
Jessica @ Jessiker Bakes says
Haha – I’m still laughing at the sauce conversation! That aside, this macaroni and cheese looks divine! P.S. was your banner always animated?!
Carol at Wild Goose Tea says
Ashley made me laugh—wanting to face plant into the dish. The sauce is taunting
one, isn’t it. Who doesn’t love mac and cheese? This sauce with fontina cheese has to
be wonderful. I love that cheese. It has such a distinct flavor.
Aimee / WallflowerGirl.co.uk says
My first (admittedly odd) reaction when I saw this was “I want to swim in that sauce” and thanks for the book recommendation, not that I need any more cookbooks.. I’m running out of space for them!
Ashley @ My Midwest Table says
Oh man, I think I would face-plant into this dish. Love mac and cheese and LOVE fontina!
Jamie | Jamie's Recipes says
This dish looks so luxurious. Creamy macaroni and cheese is the bees knees!
Asmita says
That bechamel sauce look incredible!!
Consuelo @ Honey & Figs says
This
Looks
Bomb
And that bechamel sauce looks like I’d love to swim in it. So so so so so awesome.
Chris @ Shared Appetite says
Hahaha sounds like my wife when I try to show her a food photo I’m really proud of or a dish that I think looks beautiful… she’s like “yea, looks nice”. But I know her heart’s not in it. I can tell!
I’m excited for you with this dish. It’s beautiful!