In Wolfgang Puck’s world, true macaroni and cheese is only possible with a flawless foundation of béchamel. As one of five mother sauces in French cuisine and the base of a variety of comfort food dishes, béchamel is versatile and easy to master, with only a few ingredients. 

Wolfgang Puck’s Homemade Mac and Cheese Recipe

Béchamel starts with a classic French roux of butter, milk, flour, and salt; it becomes Mornay sauce when you add cheese. Wolfgang transforms his béchamel into a Mornay cheese sauce by adding white cheddar and mozzarella cheese, which then becomes the base for his macaroni and cheese—a cheesy, velvety sauce with perfect viscosity.
In Wolfgang Puck’s world, true macaroni and cheese is only possible with a flawless foundation of béchamel. As one of five mother sauces in French cuisine and the base of a variety of comfort food dishes, béchamel is versatile and easy to master, with only a few ingredients. 

<p class="mc-mb-6">Béchamel starts with a classic French roux of butter, milk, flour, and salt; it becomes Mornay sauce when you add cheese. Wolfgang transforms his béchamel into a Mornay cheese sauce by adding white cheddar and mozzarella cheese, which then becomes the base for his macaroni and cheese—a cheesy, velvety sauce with perfect viscosity.</p>

How to Make Mac and Cheese Base: Béchamel Recipe

Wolfgang Puck’s Mac and Cheese Recipe

<p class="mc-mb-6">In Wolfgang Puck’s world, true macaroni and cheese is only possible with a flawless foundation of béchamel. As one of five mother sauces in French cuisine and the base of a variety of comfort food dishes, béchamel is versatile and easy to master, with only a few ingredients. </p>

In Wolfgang Puck’s world, true macaroni and cheese is only possible with a flawless foundation of béchamel. As one of five mother sauces in French cuisine and the base of a variety of comfort food dishes, béchamel is versatile and easy to master, with only a few ingredients. 
