![]() Raffald’s recipe calls for a béchamel sauce with the addition of cheddar cheese. The first modern recipe for macaroni and cheese appeared in Elizabeth Raffald’s 1770 book, The Experienced English Housekeeper. Making the sauce is as simple as incorporating cheese into a béchamel. ![]() ![]() This creamy macaroni and cheese casserole is fun and easy to make from scratch. A roux is simply a cooked mixture of fat and flour used to thicken sauces and soups.
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