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#MO BECHAMEL MACARONI AND CHEESE MAC#

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.

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#MO BECHAMEL MACARONI AND CHEESE MAC#

The sauce-to-pasta ratio here is really what makes Stouffer’s mac and cheese, well, Stouffer’s mac and cheese. The transition from béchamel to cheese sauce is a beautiful thing: It will seem as if it’s a lot of cheese at first, but that’s because it’s a lot of sauce.

This recipe starts with a classic roux (a mixture of butter and flour), which becomes a béchamel when milk joins the party. There are many ways to arrive at a Stouffer’s-style macaroni and cheese in your own kitchen without having to stroll by the freezer aisle. “Just the mac and cheese, maybe with Tab or 7Up to wash it down.” “We ate it right out of the plastic containers, no scooping it out onto plates or anything fancy like that,” she said. “The crispy burnt bits were the best parts.”įor Ms.

It was “always baked in the oven until brown and bubbly on top, the edges blackened,” she recalled. When Michelle Johnson (who goes by Micky), 42, was growing up in the suburbs of Minneapolis, her grandparents would heat up individual 12-ounce trays of Stouffer’s macaroni and cheese whenever she and her sister stayed over. Vernon Bigelow Stouffer inherited the business and turned it into an American food empire. The company began as a family business in the early 1900s, operating a small dairy stand before expanding into restaurants, hotels and freezer-aisle products. This is the same Stouffer’s that has become best known for frozen dinners sold in a distinctive red box. If a drink was in order, one could wash all of that down with a claret cobbler, a cocktail of red wine, fresh fruit and sugar, or maybe with a Bamboo, which mixes sherry and vermouth - both for 55 cents. The mac and cheese came with a trio of sides: spinach soufflé, julienne carrots and a tossed green salad. For those nostalgic enough to look into them, old restaurant menus, like telescopes, can reveal distant worlds.Ī Stouffer’s restaurant menu dated Friday, July 5, 1955, for instance, lists a macaroni and cheese dinner plate for a dollar, among other entrees like chicken fricassee, broiled whitefish and breaded pork steak with apple sauce.