A question about a recipe: Skillet Mac & Cheese Why does the recipe not call for the cook to thicken the bechamel base before going on?

lastnightsdinner added over 1 year ago

Hi Chicago Mike - you don't want to cook the base down too much on the stove top, since it will cook down more in the oven as it bakes. I typically just incorporate the roux into the milk and cream, add in the seasonings and cheese, and once the cheese is melted and the pasta is ready to go in, it's at the right consistency to ensure that the dish is still creamy and saucy after it's baked. Thank you!

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