Béchamel is a classic sauce used in French and Italian cuisine. Ground White Peppercorns have long been used in French cuisine for the purpose of adding flavor while remaining invisible. Béchamel sauce is a classic example and one of the 5 French mother sauces.

Prep time: 5 min

Cook time: 10 min

Total time: 15 min

Baked Macaroni with Homemade Cheese Sauce
Copyright Recipe © 2015 Woodland Foods


Makes 2-1/2 cups

  • 4 Tablespoons Butter

  • Salt

  • 4 Tablespoons Flour

  • 2 Cups Whole Milk, room temperature

  • 1/2 Teaspoon Ground White Pepper

  • 1/4 Teaspoon Ground Nutmeg

  • 3 Cups Shredded Cheddar Cheese

  • 1 Pound Dried Cavatappi Pasta, cooked


  1. Melt butter in medium saucepan over medium-low heat. Add flour, stir with wooden spoon and press flour into butter to create paste. Continue cooking until blonde, about 1 to 2 minutes.

  2. Slowly whisk in milk, stirring constantly. Sauce will quickly thicken and become very smooth with constant whisking. When sauce begins to slightly bubble, it is done. Whisk in salt, white peppercorns and nutmeg.

  3. Remove the sauce from the heat and begin stirring shredded cheese into the sauce. Use small handfuls and incorporate each addition to smooth before adding more.

  4. Add the cooked pasta to the sauce and stir to blend. Add portions to oven safe dishes and bake until golden and bubbly.