Bechamel Mac and Cheese
Can you use different cheeses to make bechamel mac and cheese?
Absolutely! Consider swapping out the Asiago with Parmesan, Gruyere or Swiss to keep that "nutty" contrasting flavor to the cheddar. Or use Colby Jack, Monterey Jack, Muenster or white cheddar instead of the cheddar. One tip: Skip the packaged, pre-shredded cheese in favor of shredding your own cheese on your box grater. It will keep macaroni and cheese smooth and melty. If you have leftover cheese, we have lots of other cheese recipes
to use it up.
How can you tell when the bechamel is thick enough?
Bechamel, a basic white sauce
, is thick enough when it coats the back of a spoon and you can draw a clean line through it with your finger.
What else can you add to bechamel mac and cheese?
For extra pizazz and crunch, combine seasoned bread crumbs
and melted butter and scatter evenly over your macaroni and cheese prior to baking. If it browns too much, you can tent the macaroni and cheese midway through baking with aluminum foil.
How should you store leftover bechamel mac and cheese?
When completely cool, store your mac and cheese in an airtight, lidded container in the refrigerator for up to 3 days. It can easily be reheated in the microwave, but consider adding a splash or two of milk to re-hydrate the cheese a little as it heats, bringing back some creaminess and moisture. You can also reheat it in the oven. Place the mac and cheese in an oven-safe dish, and heat at 350 degrees for about 20 minutes. —Mark Neufang, Taste of Home Culinary Assistant
3/4 cup: 331 calories, 17g fat (12g saturated fat), 58mg cholesterol, 306mg sodium, 28g carbohydrate (4g sugars, 1g fiber), 16g protein.