• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Bite Me The Show About Edibles

Helping home cooks make great edibles!

  • Bite Me Podcast Episodes List
  • Cannabis Resources
    • Cannabis Recipes
    • (The Best) Edible Dosage Calculator
    • Friends of the Podcast
    • Bite Me In The Media
    • Listener Stories
  • Shop
    • Marge Recommends
    • Grade My Cannabis ↗
    • Shop
  • About Bite Me Podcast
    • Podcast Reviews
  • Contact

Classic Mac & Cheese

Recipes, Reviews · October 20, 2022

Jump to Recipe Print Recipe

This site earns income from ads, affiliate links, and sponsorships.

Is there anything more comforting than a hot bowl of macaroni and cheese. When made from scratch and infused, it becomes the ultimate warm meal for a chilly day.

I used to smoke marijuana. But I’ll tell you something: I would only smoke it in the late evening. Oh, occasionally the early evening, but usually the late evening —or the mid-evening. Just the early evening, mid-evening and late evening. Occasionally, early afternoon, early mid-afternoon, or perhaps the late-mid-afternoon. Oh, sometimes the early-mid-late-early morning…But never at dusk.

Steve Martin
  • Homeroom Restaurant in Oakland, California
  • Mac + Cheese Cookbook on Amazon
  • Barilla Noodles on Amazon
  • Ronzoni Noodles not on Amazon
  • Tips from book:
    • more cheese = more cheesy flavour
    • don’t spend your money on fancy cheeses
    • salt is a cheese’s best friend
    • use good noodles
  • Thrift stores are a great place to look for fun cookbooks

Bechamel Sauce + Classic Mac & Cheese

A cheesy, gooey macaroni and cheese.
Print Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • 1 pot
  • 1 heavy bottomed saucepan

Ingredients
  

Bechamel (Mac) Sauce

  • 3 cups whole milk
  • 1/2 cup infused unsalted butter
  • 2 teaspoons kosher or table salt

Classic Mac & Cheese

  • 1/2 pound dried elbow pasta
  • 2 cups Bechamel sauce
  • 1.5 cups grated 2-year-aged sharp Cheddar cheese
  • 1/2 cup grated Pecorino Romano cheese

Instructions
 

Bechamel Sauce

  • Heat the milk in a pot over medium heat until it just starts to bubble, but is not boiling, 3 to 4 minutes. Remove from heat.
  • Heat the butter over medium heat in a separate, heavy-bottomed pot. When the butter has melted, add the flour and whisk constantly until the mixture turns light brown, about 3 minutes. Remove from heat.
  • Slowly pour the warm milk, about 1 cup at a time, into the butter-flour mixture, whisking constantly. It will get very thick when you first add the milk, and thinner as you slowly pour in the entire 3 cups. This is normal.
  • Once all the milk has been added, set the pot back over medium-high heat, and continue to whisk constantly. In the next 2 to 3 minutes the sauce should come together and become silky and thick. Use the spoon test to make sure it's ready. To do this, dip a metal spoon into the sauce -if the sauce coats the spoon and doesn't slide off like milk, you'll know it's ready. You should be able to run your finger along the spoon and have the impression remain. Add the salt.
  • The Bechamel Sauce is ready to use immediately and does not need to cool. Store it in the fridge for a day or two if you want to make it ahead of time -it will get a lot thicker when you put it in the fridge, so you may a little milk to thin it out a bit when it comes times to melt in the cheese. Try melting the cheese into the sauce first, and if it is too thick then add milk as needed.

Classic Mac & Cheese

  • Cook the past in salted boiling water until a little less than al dente. Drain, rinse the pasta with cold water, and drain it again.
  • Add the sauce and both cheeses to a large, heavy bottomed pot and cook over medium heat. Stir until the cheese is barely melted, about 3 minutes. Slowly add the cooked pasta, stir and continue cooking while stirring continuously until the pasta is hot and steaming, another 5 minutes.
  • Spoon into bowls and enjoy!

Notes

Variations: Add things like broccoli, peas, hot peppers or bacon when you add the cooked pasta.  You can also sprinkle a little panko on top and cook in a 400F over for 10-15 minutes for a verion that’s crispy on top and creamy inside. 
From The Mac + Cheese Cookbook by Allison Arevalo +Erin Wade
Keyword butter, cheese, mac and cheese, recipe, sauce

That’s it for this week friends.  Please email me any questions, comments, pictures of your creations or anything else, I love hearing from listeners!  Direct messages to [email protected] or the podcast hotline. 

You can also support the show by subscribing, sharing episodes, leaving a review or buying me a cookie!  Whatever way you choose, I’m grateful that you’re listening.  

Stay high,

Marge

Filed Under: Recipes, Reviews Tagged With: book review, butter, cheese, mac & cheese, recipes

Previous Post: « Growing with Green Beard
Next Post: Monster Mash Trail Mix »

Primary Sidebar

tCheck Potency Tester
Ardent Cannabis
Cannabis Coaching Institute
MSNL Seedbank
Amazon
  • Bite Me Podcast Episodes List
  • Cannabis Resources
    • Cannabis Recipes
    • (The Best) Edible Dosage Calculator
    • Friends of the Podcast
    • Bite Me In The Media
    • Listener Stories
  • Shop
    • Marge Recommends
    • Grade My Cannabis ↗
    • Shop
  • About Bite Me Podcast
    • Podcast Reviews
  • Contact

Categories

  • Ardent
  • Basics
  • Bite Me Series
  • Conversations
  • Decarboxylation
  • Dosing
  • Education
  • Faces of Cannabis Interviews
  • General Info
  • Giveaway
  • Infusions
  • Listener Q&A
  • Magical Butter Machine
  • Recipes
  • Reviews
  • Stories

Recent Posts

  • The 3 Steps Challenge with Cannabis Coaching Institute
  • Chicken Salad with Thai Almond Sauce
  • Something New is Coming
  • Classic Beef Stew
  • Baked Olive & Caper Spread

tCheck Potency Tester 2

tCheck THC Dosage Device

Copyright © 2023 · Showcase Pro On Genesis Framework · WordPress · Log in