/ck/ - Food & Cooking

>>14030133

>>14030133

Grate your own cheese. Pre-shredded cheeses have additives to prevent clumping that will make your sauce grainy, and give you a sauce that isn't smooth. Cheddar, parmesan, and gouda are all good choices and melt well.

Cook choice of pasta to appropriate al dente texture. You can use classic elbows, but my favorite is cavatappi.

Melt 1/4c butter (half stick) over medium heat, in an appropriately large enough, heavy bottomed pot. Add 2-3 tbs. flour to make a roux, and cook slightly.

Add milk slowly (about 3ish~ cups, adjust if needed), whisking all the while. Bring the milk/roux mixture up to high heat, a few bubbles are okay, but don't boil - it should thicken just slightly. Season with salt and pepper, and any other seasonings you like - garlic and paprika are good choices depending on the cheese you use.

Remove from heat and let cool slightly; add your choice of shredded cheeses. Work while the bechamel is still hot, but keep off the heat and do not add cheese while mixture is boiling/bubbling - if it gets too hot, the emulsifiers break down, and give you that grainy, gritty sauce. Add pasta and mix.

Sauce will thicken on standing. It's fine to serve it as is, or, if you like, add it to a buttered baking dish, add breadcrumbs and toast.

Ta da.

Serious eats 3 ingredient recipe

>>14030144
You're going to die tonight :)