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. "
Recipe question for: Skillet Mac & Cheese
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