Mac and Cheese (bechamel sauce)
Equipment
- 1 large pot
- 1 casserole pan (optional)
Ingredients
- 1 lb pasta (orecchiette, penne, shells, fusilli, cellentani…)
- 1 cup shredded Parmesan cheese
- 2 cups medium or sharp cheddar cheese
- 1/4 cup each of cheddar and Parmesan cheeses (optional, used to sprinkle over casserole if you want to bake mac and cheese to finish)
Cooked and diced bacon (optional)
Instructions
- Make bechamel sauce and set aside (recipe on my site).
- Cook pasta al dente, save about a cup of pasta water and strain the pasta.
- Add strained pasta to bechamel sauce and the cheeses. Stir and add additional pasta water if the sauce is too thick. Add additional salt and pepper to taste.
- If you chose to add bacon, you can stir into the mac and cheese now.
- If you would like to have a baked crust, place mac and cheese into a casserole dish, sprinkle additional cheddar cheese and top with Parmesan at the top. Broil on high until the cheese forms a nice crust and serve.
Notes
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