How To Make A Roux, Bechamel, & Cheese Sauce ~ Chef@Home

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Lower calorie option or more budget-friendly.

elbow macaroni

🥗Healthier: whole grain pasta

💰Cheaper: generic pasta brands

More nutritious or cost-effective.

Melt 3 tablespoons of butter over medium heat.

Stir in 4 tablespoons of flour to create a roux, cooking for about 2 minutes.

Add 2 cups of hot milk to the roux, whisking until smooth and thickened for about 3-4 minutes.

Season the white sauce with salt and black pepper.

Add 1 cup of shredded extra sharp cheddar cheese to the white sauce, stirring until melted and combined.

Cook 1 pound of whole wheat penne pasta until al dente.

Combine the cooked pasta with the cheese sauce, adding a little pasta water if needed.

Top with additional cheddar cheese and a sprinkle of chili powder if desired.

Sear fresh sausage (linguisa) and add it to the mac and cheese along with fresh steamed broccoli.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens