Ash on Facebook Seattle condos and Seattle real estate
Ash on Facebook Seattle condos and Seattle real estate
Well I did it. You can read about my attempts here, here and here. Finally on the 4th try I figured it out. I have been shying away from using a secret ingrident…I learned that bechamel is not a cheese and what making a roux is. Before I tell you what the secret ingrident is, you have to know…I DID NOT believe that you needed this ingrident to make AWESOME mac and cheese…but a las you do! Velveeta! Here are the rough ratios… 1/2 classic Velveeta 1/4 Havarti 1/4 coastal cheddar You need to either make a bechamel base or a roux. I use a whole stick of butter fyi…melted down then add flour till it lightly thickens up. Next add one of those…
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Every now and then I get the motivation out of now where to make something…and I typically nail it (see Prime Rib, Ribs, this and that). However lately I have been trying to make the most perfect mac and cheese and failing. DO not worry…I still eat my attempts as does Ash (she keeps saying its good) but I know better! Last night after wrapping our House Hunters shoot. I was in the mood to attempt mac and cheese for the third time. Ash told me I needed Bechamel cheese! I drive over to Whole Foods and ask the cheese monger for Bechamel cheese. He says, “there is no such thing.” I do not believe him…”come on, this is Whole Foods you got to…
Tagged: Béchamel sauce, bechamel sauce recipe, bechamel sauce recipe with cheese, Cheddar Cheese Sauce with a Bechamel Base, mac n cheese, mac n cheese from scratch, macaroni cheese, Mornay sauce, seattle chef, seattle cooking blog, seattle cooks, seattle food, seattle food blog, seattle mac and cheese