White Sauce – See the next section below.But this is where you can be flexible and creative.

Ingredients – Onion, chicken/shrimp, and mushrooms are commonly used.

You can use Rigatoni as well, but I personally like the small pasta, so it will be well-coated with the white sauce.

Macaroni – Japanese small straight macaroni pasta is not available here so I used elbow pasta instead.

Here are the 5 key ingredients for gratins. Gratins are easy to make and it has the visual appeal that screams comfort. I particularly love the burnt cheese and crusty panko topping, and always saved the best-toasted pieces for the last bite. It was such a treat for us! Part of the fun was to pick up the macaroni pieces with the sharp prongs of the fork as we eat. As my mom normally cooked more traditional food at home, my brother and I would get really excited when she decided to make a western-style dish like macaroni gratin. Serve immediately or, if baking, transfer to a 5-quart baking dish, sprinkle with the panko, and bake until bubbling and brown on top, about 25 to 30 minutes.I couldn’t help but feeling all nostalgic about my own childhood every time I make this dish for my children. Add the pasta and continue cooking, stirring occasionally, until the pasta is heated through and steaming, about 2 to 4 minutes.

2Place the reserved saucepan of béchamel over medium heat and stir in both cheeses just until melted and smooth.(If you plan to top the mac ‘n’ cheese with panko and bake it, heat the oven to 400☏ and arrange a rack in the middle.) Add the pasta and cook until it’s almost al dente (just on the edge of being underdone), then drain and rinse with cold water set aside. 1Bring a large pot of heavily salted water to a boil over high heat.Stir in 1 tablespoon of the salt, taste, and season with additional salt if desired. 4Return the saucepan to medium-high heat and while whisking constantly, cook until the sauce thickens and coats the back of a spoon, about 2 to 3 minutes.(It will get very thick when you first add the milk, then thin out.) 3While whisking constantly, slowly add the hot milk to the flour mixture until evenly combined and smooth.

Add the flour and whisk constantly until the mixture turns light brown in color, about 3 minutes. 2In a large, heavy-bottomed saucepan, melt the butter over medium heat.1Heat the milk in a medium saucepan over medium-high heat until it just comes to a simmer, then turn off the heat and set aside.

Mo bechamel macaroni and cheese