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mac and cheese with brown roux/bechamel?

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google search is not my friend today - anyone ever made mac and cheese, but allowed the roux or bechamel to brown?

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  1. sure have... it adds a nice nuttiness behind the cheese. When I do a brown roux i usually use cheese that has an earthier taste such as Morbier or Taleggio.

    1. Sure, to a nice toasty blond, not the peanut butter brown, and you would allow the roux to brown, not the bechamel. I'm just being picky here but a brown bechamel would probably be burned.;-))

      Normally, brown roux is used for gumbo, wtih stock rather than milk.