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Bechamel Mac and Cheese Recipe (with Video)

Dairy, Dinner, Sugar-free

Discover our Bechamel Mac and Cheese Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Recipe Time: 20min


- 1.5 lb Cheese, can include shredded parmesan, gruyere, sharp white cheddar, fontina or cubed low moisture full-fat mozzarella
- 0.25 cup Butter
- 0.25 cup Flour
- 4 cup cold whole milk
- 2 Tbs whole grain mustard
- 1 box macaroni
- Kosher salt
- Freshly ground pepper
- Cayenne pepper, optional
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1. Start by shredding the parmesan, gruyere, fontina, and sharp white cheddar on the large hole side of a box grater and cubing the mozzarella cheese. All together it should be 1 ½ lb.
2. In a large saucepan, melt ¼ cup of butter over medium heat for 2-3 minutes until it stops spattering, the stage right before browning. Make sure to swirl regularly so the butter doesn’t splatter.
3. At this point, add ¼ cup of flour and whisk into a thick paste and cook for 2-3 minutes until the raw flour smell dissipates.
4. At which point, slowly add the 4 cups of cold milk a little at a time. Slowly add ½ cup of milk while whisking together until it reaches a smooth paste then add another ½ cup whisk until smooth, and so on and so forth until all of the 4 cups of milk have been added.
5. Whisk that rigorously over medium-high heat until it comes to a bare simmer and reaches a consistency of just thicker than that of heavy cream.
6. Once the bechamel is finished, combine all the cheese (except mozzarella) into a heatproof bowl. Pour the bechamel over top through a fine-mesh strainer. Fold the cheese into the bechamel and whisk until it is fully melted and turned into a mornay sauce.
7. Season with a bunch of salt, freshly ground pepper, cayenne pepper (optional), and 2 tablespoons of whole grain mustard and whisk to combine.
8. Add macaroni, mix in, and enjoy!

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