Prep time: 10 minutes
Cook time: 20 minutes
Yield: 3.5 cups
1 litre Whole Milk
1/2 Yellow Onion
1 Bay Leaf
40g Rinds from the Parmesan Cheese
70g Salted Butter
70g All Purpose Flour
50g Parmesan Cheese, finely grated
Sea Salt to taste
Add the milk, chopped onion, parmesan rinds and bay leaf to a sauce pot and heat on medium high, stirring occasionally. Once the milk has come to a boil turn it off.
In a separate pot add the butter and melt it on medium high heat. Add the flour to create a white roux, stirring constantly until the mix resembles white sand. Start adding the hot milk whisking in-between additions making sure the mix is smooth after each addition. Once all the milk has been added turn the heat too low and cook for ten minutes stirring occasionally to prevent it from burning. Turn the sauce off and season with salt and the grated parmesan cheese. Your sauce is now ready to use or stored in the refrigerator for up to a week.
Cook two hundred and fifty grams of dry elbow pasta in salted boiling water until it is al dente. Strain and mix the pasta with the béchamel sauce, place it into a casserole dish, add grated cheddar cheese, bacon and bake until the cheese has melted for a delicious mac and cheese that serves four people.