Bechamel Mac and Cheese Recipe (with Video)

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!