Macaroni Bechamel

Macaroni Bechamel by

Dano Holcomb


Shopping List

  • 1 lb cooked macaroni
  • 1 stick unsalted butter
  • 6 Tablespoons unbleached AP Flour
  • 1/2 teaspoon nutmeg
  • 2 teaspoons Kosher salt
  • 1 teaspoon ground black pepper
  • 1 lb grated cheddar cheese



  1. Cook the pasta in salted boiling water. Set aside to cool while making the béchamel
  2. In a large stainless steel pot, melt the butter over medium-high heat
  3. Once melted, add the flour and whisk until combined and smooth. Allow the mixture to cook for about 3-4 minutes over medium-high heat
  4. Once the mixture turns a very light tan and smells slightly nutty, add the nutmeg
  5. Add 1/3 of the milk and whisk until smooth and no clumps are in the base
  6. Cook until the mixture becomes thick. Add the remaining milk and whisk until smooth
  7. Cover with secure lid and store in refrigerator for 3-6 months
  8. Add the salt and pepper
  9. Take off the heat and add the cheese. Whisk until smooth and creamy
  10. Pour cheese mixture over the pasta and fold together