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