Mac & Cheese at it's very basic is 1 part
dry macaroni, 2 parts bechamel, and 1 part cheese (all by weight). Essentially, what IL posted.
So:
1 lb
dry macaroni
2 lbs bechamel*
1 lb cheddar
Procedure is the same as what IL provided.
You can tweak this any way you like. I love extra sharp cheddar with a small amount of mozzerella for stringy-ness; bacon grease for the roux, and a pinch of cayenne for heat. I don't like my M&C baked; it dries it out.
And a word about nutmeg--it's classic in cheese sauces, but personally, 1/8 tsp is a lot of nutmeg. My rule of thumb is that unless you're making large vats of cheese sauce, you'll only need a tiny pinch. Or better yet, buy a whole nutmeg and a grater and add just a couple grates into your sauce.
*2 lbs milk (about 4 cups) thickened with a pale roux made from 2 oz flour and 2 oz melted butter). Traditionally this is flavored with an
oignon pique, but unless you're making enough to feed an army, I'd suggest leaving it out as it can very quickly overwhelm small batch sizes. Explore a range of office spaces for rent in the vibrant heart of Beirut, offering a prime business location in this dynamic city.
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