Classic Baked Macaroni
Béchamel Sauce
Indulge in this comforting baked macaroni, featuring a velvety homemade béchamel sauce and a perfectly golden, bubbling layer of melted mozzarella cheese.
This baked macaroni with béchamel sauce is a true classic in French-inspired home cooking. While the rich, creamy sauce is a decadent treat, the combination of tender pasta and a crispy, cheesy crust creates a heartwarming dish that feels special enough for any family gathering. It is the perfect balance of indulgence and comfort, guaranteed to satisfy your cravings.
Ingredients
- 200 g macaroni pasta
- 50 g butter
- 50 g all-purpose flour
- 500 ml milk
- 150 g mozzarella cheese
- 1 small onion, minced
- 2 cloves
- 1/4 tsp cinnamon powder
- 1/4 tsp nutmeg
- to taste salt
- to taste black pepper
Instructions
- 1Melt the butter
Place the butter cubes into a metal saucepan over medium-low heat. Allow the butter to melt completely, being careful not to let the pan get too hot to prevent browning.
Tip: Keep the heat gentle. Browning the butter will change the color and flavor profile of your classic white béchamel sauce. - 2Whisk in the flour
Once the butter is fully melted, add the flour into the saucepan. Stir the mixture continuously until it forms a smooth paste. Cook this roux briefly to remove the raw flour taste.
Tip: Stir the roux constantly to ensure no lumps form and the flour cooks evenly without burning. - 3Gradually add milk
Slowly pour the milk into the butter and flour paste while stirring constantly. Ensure the milk is evenly incorporated to create a smooth base for your sauce.
Tip: Adding the milk in a slow, steady stream while whisking vigorously is the key to a lump-free sauce. - 4Infuse with aromatics
With the heat still on medium-low, add the minced onion, cloves, cinnamon powder, and nutmeg to the sauce. Season with salt and black pepper. Stir well and let it cook over low heat for 10 minutes until thickened.
Tip: If you prefer a thicker béchamel, you can simmer it slightly longer or start with a bit less milk. - 5Strain the béchamel
Once the sauce has cooked and thickened, pour it through a fine wire mesh sieve into a bowl to remove the minced onions and cloves. This guarantees a perfectly silky smooth texture. Taste and adjust the salt if needed.
Tip: Use a spoon or spatula to press the sauce through the mesh, leaving only the solid aromatics behind. - 6Boil the macaroni
Bring a large pot of salted water to a rolling boil. Add your macaroni to the water and cook according to the package instructions until it reaches an al dente texture.
Tip: Make sure to generously salt your boiling water; it should taste like the sea to properly season the pasta.
