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Pasta Bechamel - Creamy Macaroni and Cheese (Dairy)

User Rating 4 Star Rating (3 Reviews)


Pasta Bechamel - Creamy Macaroni and Cheese

Creamy Macaroni and CheesePasta Bechamel - Creamy Macaroni and Cheese

Giora Shimoni
I had a problem. The boxed Macaroni and Cheese sets contain unhealthy chemicals, and my attempts to make homemade macaroni and cheese were failing because the cheese would get lumpy. My friend Jay Engelmayer, Senior Culinary Lecturer for the Jerusalem Culinary Institute, came to my rescue with this wonderful Pasta Bechamel recipe.

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes


  • 2 pounds (1 kilo) pasta - baby shells or penne are best, medium shells or ridged pasta is also okay
  • 1/2 cup butter
  • 1 small onion, finely diced
  • 1/2 cup all-purpose flour
  • 2 cups cream (15-30%)
  • 1 1/2 cups milk
  • salt and pepper to taste
  • 1/4 teaspoon ground all-spice (optional)
  • 1 cup finely grated Cheddar


1. Cook pasta according to package directions. Drain and set aside.
2. Preheat oven to 325° F (160° C).
3. In a saute pan, melt butter. Lightly sweat the onions and whisk in the flour. Cook to a blonde roux.
4. Add cream. Cook until it reaches a simmer, whisking constantly.
5. Add milk. Bring to a light steam (just under simmering).
6. Add spices. Give it a few more whisks and turn off the flame.
7. Strain the sauce to get rid of the onion. Then mix the sauce with the pasta.
8. Place mixture in a 12 x 2 1/2 inch pan, or any pan into which it will fit without making it too thick.
9. Sprinkle Cheddar cheese on top.
10. Bake for 25 minutes.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Pasta Bechamel, Member MarionettaJohns

Great recipe. Made it twice, the second time with browned ground beef. Tastes great. Next time I am going to make it with beef cut into bite size pieces. I served the mac and cheese and and mac and cheese with meat with side salads. What is left over, I put into double serving aluminum pans sprayed with cooking spary, wrap in aluminum foil and put into a plastic freezer bag to serve at a later time. Tastes just as great the second time around as the first.

4 out of 28 people found this helpful.

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