Originally Posted by Chef Maloney
jennyema, sorry you're so confused. It sounds like you've made something like this before so you should be able to figure it out.
Won't you please post your recipe? I'm sure we'd all love to see it
I'm not confused at all :-)
But the recipe is very confusing especially for a beginner cook because it calls for 5 tablespoons of butter and only 1T of flour. And there are no clear directions about how the butter is to be used in terms of quantities.
I have already made my point about the fact that no matter what, using only 1T of butter is not the correct ratio for bechemel sauce, which is the base for a non-custard mac and cheese.
BUT... Thanks for asking for my recipe! It's a lot like yours but with proper ratios. And double the quantity. I top it with a 1:1 bread crumbs and Parmigiano-Reggiano combined into a sandy texture with lots of melted butter.
I already posted it and you quoted it in your post above!
I usually use a mixture of cheeses, including some gruyere. I don't like using all gruyere, even though it's my favorite cheese. If you use only one type of cheese the end product can be too one note. I usually use a four cheese blend. Sometimes more, depending on what cheese leftovers are in my fridge.
My mac and cheese is a popular item on my catering menu, so I make it a lot.
Will be making it for Christmas Dinner, in fact.