Now, for the best part of mac and cheese, after the cheese, of course — béchamel. Bechamel is just a creamy white sauce like Alfredo. Here's what you will need to make it:
- 6 tablespoons butter
- 3/4 cup all-purpose flour
- 7 cups full-fat milk
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/4 teaspoon sage
- 1/4 teaspoon thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon mustard powder
- 1/4 teaspoon onion powder
- salt to taste
- cayenne pepper
- butternut squash puree
- shredded cheese
Over medium heat, melt the butter in a saucepan. Then add the flour and stir until it thickens into a roux. This process should take about 3 minutes. Slowly add the milk a cup or two at a time and stir to incorporate the roux. Once all the milk is in, bring to a boil and lower the heat. Add all your spices and adjust taste as needed. If you like a little kick, add cayenne pepper. Lastly, add the cheese and butternut squash puree and mix until fully melted.
Image Source: POPSUGAR Photography / Hajar Larbah