Healthy Mac Cheese With Bechamel Cheddar Sauce Food

BECHAMEL MAC AND CHEESE

Steps:

• Over medium heat in a saucepan, heat the milk with the stock and salt, stirring throughout. Continue to heat the milk mixture over medium heat, and then reduce to low heat once the milk has begun to froth or simmer.
• Next, in a second saucepan, heat the butter until melted. Stir in the flour. Reduce the heat to low and stir until well incorporated. Remove from the heat when it is a pale tan color (a blond roux).
• Once the roux has thickened, slowly stir into the milk mixture to blend. Continue to stir over low heat until well incorporated. Finally, remove from the heat and whisk in the cheeses. Once mixed, add the pasta, again stir well and serve.

HEALTHY MAC & CHEESE WITH BECHAMEL-CHEDDAR SAUCE

Steps:

• In a large pot, bring 10 cups of water to a boil. Add macaroni, bring to a boil, then simmer on medium-high heat until al dente (a little less than fully cooked). Set aside ½ cup of pasta water. Drain pasta and immediately rinse with cold water.
• In the same pot used for the macaroni, melt butter and add flour. Whisk until mixture looks like a paste and is light beige in color. Slowly pour in evaporated milk while whisking, and continue until fully incorperated. Simmer and stir for another 3-4 minutes for sauce to thicken Stir in nutmeg, mustard, and salt.
• Remove from heat and add cheese and pasta water. Continue stiring until cheese is fully melted. Pour macaroni back into and stir until fully mixed with sauce.
• (This step is for topping.) Break apart bread in large peices and pulse in food processor with melted butter until bread is in small crumbs. Mix with cheese and cayenne pepper and set aside.
• Pour macaroni mixture into a 9x13 casserole dishes and spread bread/cheese mixture over the top.
• Bake for 25 minutes at 350 degrees.
• Remove from oven when top is slightly browned and let sit for 10 minutes before serving.

HOMEMADE CHEDDAR CHEESE SAUCE

Steps:

• Melt butter in a saucepan over medium heat. Whisk in flour and salt until a paste forms. Slowly add milk; cook and stir until fully incorporated, about 2 minutes. Add cheese, stir to combine, and cook until melted, 1 to 2 minutes.

HEALTHY MACARONI AND CHEESE

Steps:

• Preheat oven to 375.
• Coat a 9 x 13 baking pan with cooking spray.
• Bring a large pot of water to a boil.
• Add the macaroni and cook until tender but firm, about 5 to 8 minutes.
• Drain the macaroni and transfer to a large bowl.
• Place the frozen squash and milk into a large saucepan and cook over low heat, stirring occasionally and breaking up the squash with a spoon until defrosted.
• Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally.
• Remove the pan from heat and stir in the cheeses (except the parmesan), salt, mustard, and cayenne pepper.
• Pour the cheese mixture over the macaroni and stir to combine.
• Transfer macaroni and cheese to the baking dish.
• Combine bread crumbs, Parmesan, and oil in a small bowl.
• Sprinkle over the top of the macaroni and cheese.
• Bake for 20 minutes, and broil for 3 minutes so the top is crisp and nicely browned.

CHEESE SAUCE

Steps:

• Pour 500ml milk into a large saucepan and add 4 tbsp plain flour and 50g butter.
• Turn on the heat to medium and start to whisk the mixture. Keep whisking fast as the butter melts and the mixture comes to the boil - the flour will disappear and the sauce will begin to thicken.
• Whisk for another 2 mins while the sauce bubbles then stir in 100g grated strong cheddar cheese (or 50g grated cheddar, 50g crumbled blue cheese) until melted.

HEALTHY MACARONI & CHEESE

Steps:

• Boil pasta according to package directions.
• Drain and place back into boiling pot.
• Leave burner on low-med.
• Do not rinse.
• Add olive oil and salt to noodles and stir to cover noodles.
• Add carrots and broccoli and stir.
• Add cheese.
• Stir until melted over low-med heat.
• Serve.

CHEDDAR CHEESE SAUCE WITH A BECHAMEL BASE

Steps:

• Make a Bechamel sauce as follows: Heat clarified butter in medium size saucepan.
• Whisk in bread flour and stir and cook over low heat until light cream color, but at least 1 minute.
• Cool slightly.
• In another saucepan, scald the milk.
• Gradually add milk to the roux (flour and butter mixture) beating constantly with whisk.
• Bring sauce to a boil, stirring constantly.
• Reduce heat to a simmer.
• Stick the bay leaf to the onion with the clove.
• Place onion in sauce.
• Simmer at least 15 minutes stirring occasionally.
• Season very lightly with salt, nutmeg and white pepper.
• Strain through a china cap.
• Place plastic wrap on sauce to prevent formation of skin.
• Cool in cold water bath and store in freezer in ziplock bags for later use, or keep warm over warm water bath for use in dishes being currently prepared.
• To 1 qt of this Bechamel Sauce, add the cheddar cheese, dry mustard and worcestershire sauce.
• Whisk over low heat until the cheese is melted and sauce is smooth.