Notes

Have patience! Bechamel-style sauces took me quite a few tries to get right, but once you have them down, you can make all kinds of excellent sauces.

You can try this with any good melting cheese, but I really like Red Dragon. I’ve had some trouble finding it at major grocery stores, but stores like Whole Foods often carry it.

Ingredients

• 2 cups macaroni or similarly-cut pasta
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup milk
• salt, to taste
• pepper, to taste
• nutmeg, to taste
• 1 cup Red Dragon, shredded
• bacon, fully cooked, chopped, to taste

Directions

1. Begin cooking the pasta according to the package directions.
2. In a saucepan, melt the butter. Then add the flour and cook over medium heat, whisking constantly, until the slurry is golden and smells nutty.
3. Reduce heat, then add the milk and continue whisking.
4. When the sauce comes just to a simmer, remove from heat.
5. Add salt, pepper, and nutmeg, then stir until combined.
6. Add the cheese in three additions, stirring each time until thoroughly melted.
7. Stir in bacon, then pasta.