Classic Creamy Baked Mac & CheeseTuesday, January 28, 2014
|My old recipe, a holiday & bbq staple!|
|Muenster mac & cheese trial, which made an appearance at Thanksgiving this year.|
Cook Time: 45 min
Equipment Needed: Large saucepan, small saucepan or pot, large pot for boiling pasta, heavy casserole dish
Allow the béchamel sauce to heat until it is gently bubbling, then reduce heat to low. The sauce should be thickened at this point and will get a little bit thicker as it simmers. It should easily coat the back of a wooden spoon once done. I like to season my sauce now and adjust after it's finished simmering. Add the paprika, mustard, cayenne, black pepper, salt, freshly grated nutmeg and Worcestershire sauce and stir to incorporate. Don't go overboard on the nutmeg - you should be able to taste a hint of it in your sauce but it shouldn't dominate.