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It has that rich sharp cheddar flavor with a mild yellow mustard taste and has the right amount of garlic and onion powder tells your tastebuds this dish was seasoned but you don't encounter any bits of seasoning while eating (totally picky kid eater friendly). You can't really go wrong with a classic. My 5 Cheese Macaroni and Cheese Recipe is a remix of this one. It is my base for many other types of macaroni and cheese recipes that I make. When you cook often you tend to rely on your classic recipes as a base and then you branch out from there. Now don't get me wrong, when I am in a rush I totally make a good ole macaroni pie, so I'm not knocking macaroni pie. I decided to give it a try and the end product was so rich and creamy that I started making my mac and cheese with that white sauce base and never looked back. It called for smoked gouda, and some other smoked cheeses as well as fresh herbs. The recipe I found was unlike any other mac and cheese I ever had. I remember that this was the way my mom made it when I was growing up. While planning my Christmas menu one year I came across a recipe for mac and cheese using a white sauce (bechamel if you're fancy). Finishing up the classic macaroni and cheese.Adding the cheese to the sauce and pasta.Making the Bechamel (White sauce) for the Macaroni and Cheese.Choosing the right type of cheese for your Macaroni and Cheese.I continued to make my macaroni and cheese this way until a few years ago. Her macaroni pie was (are kids still saying this, insert shoulders raised emoji here).
#MAKING A BECHAMEL FOR MAC AND CHEESE HOW TO#
My good Trini/Grenadian friend taught how to make macaroni pie when I was in undergrad. When I first started making good macaroni and cheese on my own I made it the Trinidadian macaroni pie way. However, It is not how I always made macaroni and cheese. This classic baked macaroni and cheese is in steady rotation in my home.