Get the roux looking smooth, then add more milk and repeat. By adding the milk gradually, it gives you the chance to whisk out any lumps. You can use either a whisk or a wooden spoon, but the important thing is that you keep the mixture moving until the roux turns a soft blonde hue. You’re aiming for a light, golden yellow colour. Melt your butter and slowly add the flour, stirring the entire time. The aim is to cook it long enough so you don’t taste the flour, but you don’t want to darken it too much. Cook the flour too long and it will darken, changing the colour and flavour of the bechamel.

This is a white sauce, so you want to keep the roux white. The key is in the timing if you want to get a smooth, creamy sauce rather than a lumpy gloop.įirst up, the roux. Considering it’s such a simple recipe, it can be difficult to get right.

It’s called a Mother Sauce, because it works as a base for endless flavours such as garlic, spices and cheese. Get it right and you’ve got the perfect topping for everything from mac and cheese to moussaka. Essentially, what you’re doing is using a simple roux to thicken hot milk. Macaroni is the base, but it's really all about that creamy, unctuous sauce. Get your bechamel right and add the right cheese, and the result is always heavenly! How to make bechamelīechamel is one of those staple sauces that have a multitude of uses and cross genres. How to make the best sauce for mac and cheeseĪ big bowl of comforting mac and cheese is one of life's simple pleasures.

Macaroni roux