how to make mac n cheese in little alchemy

The authentic French recipes call for the same amounts of flour to butter by weight. I’ve tried all the possible ingredients ratios and these are my observations. you can also just go completely wild and make an amazingly rich, fluffy mushroom bechamel, by adding eggs to it and mushroom cooking water, just like it did in this recipe: white lasagna with pumpkin and mushrooms.some herbs to infuse the sauce: like thyme.this article from Cook’s Illustrated uses skimmed milk for a lighter sauce.if you’ve run out of butter, this recipe uses olive oil instead of butter.you could use bacon or sausage fat instead of butter for an extra meat flavor.Add these three to the sauce to infuse it with the flavor, then take out at the end. You can use the clove as a drawing pin and pin the bay leaf to the onion. some French recipes call for infusing the sauce with onion, bay leaves, and clove.You can easily omit it, it’s not necessary, just something that I really love to add. This sauce can really taste plain but the lemon juice just brightens it up and adds freshness, it won’t taste lemony though. You won’t see this ingredient in any traditional bechamel sauce recipes, but I’m telling you, the sauce is so good with it. In my recipe, there’s also a very unusual ingredient – just a little lemon juice.You can use already ground nutmeg or grate it yourself (on a microplane or nutmeg grater) which is a better option.

I’m also adding freshly grated nutmeg – this seasoning works best with the white sauce.

If you want to use white pepper remember it’s more powerful than black pepper so just use less.

Note about the pepper – some chefs prefer to use white pepper so that you won’t see specks of black pepper in the white sauce.

The basic recipe consists of only 3 main ingredients: butter, flour, milk, and additionally salt and black pepper.

How to make mac n cheese in little alchemy