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?

I have a question about step 3 on the recipe "Skillet Mac & Cheese" from lastnightsdinner. It says:

"Melt ¼ cup butter in the iron skillet and whisk in the flour. Cook briefly and then whisk in the milk and cream until smooth. "

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Recipe question for: Skillet Mac & Cheese

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lastnightsdinner
lastnightsdinner January 29, 2012

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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