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Mac and Cheese (bechamel sauce)

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American

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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Keyword bechamel, mac and cheese