Add around 2. Watch it thicken and magically turn into sauce. And that, sirs, is how to make bechamel sauce , one of the five mother sauces of classic French cuisine. Technically it needs some grated nutmeg and white pepper to be a bechamel, but Jacques Pepin isn't going to bust in and bitch slap you for skipping that part, should you choose to.
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Although don't you kind of wish he would? This is an optional step, but a lot of people swear by adding a teaspoon of dried mustard at this point. Don't go overboard, but play around with what you like.
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OK, this sounds hard, but it's not. Adding egg to the sauce will make it delicious, but you can't just throw a whisked egg yolk into a hot sauce or it will scramble. So you have to temper it. These great instructional images also come from Pioneer Woman's recipe. Separate the eggs from the whites. Just use your hands, you don't need some crazy plastic bottle trick.
Once it's time to add cheese, mix it up.
Basically, anything! Cooked bacon and caramelized onions like Pioneer Woman's Fancy Macaroni. Braised leeks like Food and Style's version. Homemade guacamole as in Two Peas and Their Pod's recipe. Photo courtesy of food52, which has an awesome step by step for Martha Stewart's Mac 'n' Cheese. A cast-iron skillet, a casserole dish, a baking sheet — it honestly doesn't matter, as long as it can go in the oven. For example, food52's baking sheet mac 'n' cheese recipe technique will give you a bigger crunchy topping to soft ratio. Pioneer Woman uses cheddar. Like this recipe from Leite's Culinary.
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Your options here are vast: Go nuts. Bon Appetit pumpkin mac 'n' cheese. Martha Stewart's Macaroni and Cheese on food Make it bite-size and give it a bottom crust! Get the recipe from Jen and Ali. Get the recipe at yummly. Get Gluten-Free Girl's recipe. Get the recipe from CHOW. You're almost there! Check your inbox and confirm your subscription now!
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