Description
Macaroni with Bechamel Sauce is a creamy, comforting pasta dish combining tender elbow macaroni with a smooth, cheesy bechamel sauce. Easy to prepare with simple pantry ingredients, this recipe offers a versatile base perfect for cozy dinners or impressive gatherings, delivering rich flavor and velvety texture in under 30 minutes.
Ingredients
Scale
Main Ingredients
- 200g small elbow macaroni or any short pasta
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 1/2 tsp salt, or to taste
- 1/4 tsp freshly grated nutmeg
- 100g sharp cheddar or Gruyere cheese, grated (optional but recommended)
Instructions
- Cook the Macaroni: Bring a large pot of salted water to a boil, then add the macaroni. Cook until just al dente following the package instructions. Drain and set aside, reserving a little pasta water for the sauce if needed.
- Make the Roux: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 2-3 minutes until it forms a smooth paste and loses its raw flour smell, taking care not to brown it.
- Prepare the Bechamel Sauce: Gradually whisk in the milk a little at a time, ensuring a lump-free mixture. Cook, stirring constantly, until the sauce thickens and coats the back of a spoon.
- Season and Add Cheese: Season the sauce with salt and freshly grated nutmeg. If using cheese, mix it in now, stirring until melted and fully incorporated for a rich, cheesy sauce.
- Combine and Serve: Add the cooked macaroni to the bechamel sauce and gently fold to coat every piece evenly. If the sauce feels too thick, loosen it with a splash of the reserved pasta water. Serve hot.
Notes
- Cook the roux just until the raw flour taste is gone but do not brown it.
- Add milk slowly to prevent lumps and ensure a velvety sauce.
- Use whole milk for a creamier texture.
- Freshly grate the nutmeg for the best flavor.
- Do not overcook pasta; slightly undercooked pasta holds texture better when mixed with sauce and reheated.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 7 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 45 mg
Keywords: macaroni, bechamel sauce, creamy pasta, comfort food, easy dinner, cheese sauce