What’s the sausage? I do sliced kielbasa in Mac and cheese a lot, but that looks… erm… girthier.

Is there enough for me? (Edit: do you have the recipe?)

I would even settle for: what’s in the metal cup? Flour as a thickener?

Any time I see hand-shredded cheese I know I’m probably in for a good mac

Every time I’ve tried to make a béchamel for a cheese sauce it ends up being grainy once the cheese goes in. Tell me your secrets!

Honestly, that looks amazing. I may have to try again to make a cheese sauce this weekend.

Standard bechamel, two tbsp butter. Two tbsp flour, 1 1/2 cup milk, 2 cups of apple smoked pepper jack. 12 oz macaroni, one smoked sausage cooked in the air fryer.

That’s the flour for the bechamel. I only ended up using about half of it.

Basic cheap smoked sausage, 2lb for $5.62 at Walmart. Despite its price it’s way better than Hillshire Farm’s shrinkflationed emulsified meat tube.

That flour needs to be well mixed with both a whisk and a rubber spatula into the butter. The flour needs to be cooked in that butter. Not just mixed in. You want to see it darken just a bit. Add just a little of the milk at a time. If it curdles it will get grainy. Keep cooking and mixing with both tools until you can use that rubber spatula to scrape the bottom and it takes a little while for the sauce to fill the void. Cook it longer still. You want it to be thick. Then add that cheese. But, again, not all at once. Three or four editions without adding more until it’s fully mixed in and melted.

Awesome. Thank you! Now to figure out what a bechamel is lmao

One of the mother sauces from France. Make a roux. Add milk. Add flavor.

Wow I need to learn more about cooking then lol! Thanks!