Following is a basic recipe for our mac and cheese béchamel, at the restaurant we have used this to got with anything from vegetables, eggs, sandwiches, and of course elbow macaroni.

The recipe makes quite a bit so you will have the chance to experiment on your own.

Steubens Mac & Cheese béchamel

1

#

Butter

1

C

Flour, all purpose

80

OZ

Milk

10

OZ

Cheddar shredded

20

OZ

American, cubed

12

OZ

Provolone, cubed

12

OZ

Swiss, cubed

8

OZ

Camembert, rind removed

4

OZ

Fontana, cubed

1.5

t

Salt, kosher

- In a large saucepan melt butter over medium heat.

- When the butter is melted add flour and stir until a blond roux is achieved, about 10 minutes.

- While the roux is forming gather cheeses into a large bowl.

- When roux comes together, add milk and whisk to combine.

- Lower heat and whisk occasionally to prevent scorching.

- When the milk comes to a simmer and is thickened, began add the cheese in small amounts whisking the whole time.

- Continue to whisk until add the cheese is added.

- Season with salt and set aside.

- Once the béchamel is made add it to your preferred noodle while warm and toss to coat.

- Put the mac & cheese into an ovenproof container and top with a little breadcrumb and place it under the broiler briefly to brown.