oven baked mac and cheese with bechamel sauce

(9)Drain and combine with the meat sauce in a 4-quart casserole dish. Return to the boiling water and undercook the pasta 2 minutes before it is al dente-it will finish cooking in the oven. (8)Whisk until smooth and slightly thickened, about 5 minutes. PRO TIP: Warming the milk before adding it to the roux helps thicken it faster and prevents splattering. Add ¼ teaspoon nutmeg, a pinch of salt, and black or white pepper to taste. (7)Add some warm milk to loosen up the thick roux, then add the rest (a total of 3 cups). (6)Cook the roux for about a minute before it turns brown, just long enough to remove the raw flour taste. Add ⅓ cup flour and stir until it forms a thick paste or a roux. (5)In a saucepan, melt ⅓ cup butter over medium heat. Boil a pot of salted water for the pasta while making the béchamel sauce. Mix them up.Ĭover and let it simmer over medium heat for about 15 minutes. (4)Add 1 (28-ounce) can crushed tomatoes, 2 cups of water, 2 teaspoons garlic powder, 2 teaspoons onion powder, ½ teaspoon dried oregano, 2 dried bay leaves, 2 tablespoons sugar (or more), salt (about 1 teaspoon kosher salt), and pepper to taste. Season with a teaspoon of kosher salt (use less for table salt) and ground pepper to taste. (3)Add 2 pounds of ground meat, break it up, and cook until browned for about 15 minutes. (2)Add 6 ounces of tomato paste and sauté until it turns brownish, about 3 minutes.

Sauté 6 garlic cloves, 1 onion, ½ red bell pepper, and ½ green bell pepper until softened and caramelized for 8 to 10 minutes. (1)Set a sauté pan over medium-high heat, then add ¼ cup olive oil. Tomato paste: Because it is concentrated, it has a deep tomato taste that intensifies when sautéed in oil until caramelized.You can also crush whole peeled tomatoes to your desired consistency, or use tomato sauce in a pinch. Crushed tomatoes: They have a fresh flavor and slightly chunky texture.Ground meat: I used ground beef, but you can also use pork, chicken, veal, or a blend for an even better flavor and texture.You can also use pasta shapes with cavities, grooves, or ridges to which the sauce can easily adhere, such as shells, fusilli, or penne. Elbows or macaroni: These are short, hollow tubes with a curved shape that help trap the sauce.Ingredients you'll need Pasta and meat sauce ingredients (olive oil, salt, and pepper are not in the picture)Ĭheese and béchamel sauce ingredients (salt and pepper are not in the picture) Notes and substitutions Other noodles and pasta recipes you may like.

Oven baked mac and cheese with bechamel sauce