Not everyone is a blue cheese lover-to be honest I don’t love blue cheese by itself-but in this bechamel mac and cheese it will convert the biggest non-blue-cheese lover! The bechamel sauce smooths out the blue cheese and coats the spirally pasta in a blanket of creaminess, the hints of blue cheese throughout add a delicious salty kick, and the crunchy bits of topping from baking finish off this Blue Cheese Bechamel Mac and Cheese dish making one want need to dig in for bite after bite. Keep in mind that the longer you cook a roux, the more flavor it will have, but the less thickening power it will have.Macaroni and cheese, Mac N Cheese, Mac and Cheese…whatever name you give it, it’s one of those things I just can’t get enough of! This is one of my favorite recipes – it’s for a super delicious Blue Cheese Bechamel Macaroni and Cheese. Cook the flour too long and it will darken, changing the colour and flavour.

As a result, you will have plenty of extra flavor there! This is a white sauce, so you want to keep the roux white. I also sometimes use shortening, or the incredible “liquid gold” that is bacon fat. Good choices for oil are canola, vegetable, or avocado oil. How to Make Roux Find step-by-step instructions for making the best roux, the classic thickening agent for soups and sauces. It’ll likely take four to five minutes or more, but will prevent that floury taste in your mac and cheese. Make sure you cook it gently for as long as it takes for the raw flour taste to go away. This is because regular butter is likely to burn. Take the BBQ mushrooms out of the oven, transfer healthy, equal portions of the mushrooms on to the macaroni cheese bowls. While it’s tempting to start adding the milk to make the white sauce as soon as the roux comes together in a paste, don’t. It is great for making Cajun and Creole dishes like shrimp etouffee.īecause of the long cook time of 7 to 8 minutes, it is best to use a high smoke point oil, clarified butter, or ghee instead of traditional butter. Perfect for macaroni and cheese or savory Mornay sauce Velout: This sauce is very similar to a bchamel, but it is less creamy as it is traditionally made with blonde roux mixed with stock or broth instead of milk or cream. This deep dark brown thickener is almost black in color. Bchamel: A creamy, silky sauce made from a white roux and milk traditionally used for white sauces or cheese sauces. Add granulated garlic, hot sauce, and salt and pepper to the cheese sauce. It is perfect for making gravy, and it should reach this level after 5 to 6 minutes of cook time. When the roux is thick, remove from heat and add the cheddar cheese. To make a cheese sauce: Cook flour and seasonings with butter to remove any floury flavor. Īt this stage, it will be very thick and have a color similar to peanut butter.

It requires cooking for 3 minutes and is used to make lighter sauces like velouté or the gravy for Salisbury steak. It it used to make sauces like sausage gravy or a bechamel sauce, and it’s the perfect thickener for homemade mac and cheese.Ī blond color roux has a puffy looking appearance as well. White roux should be slightly puffed after just 1 to 2 minutes of cooking.

Roux sauce for mac and cheese