One of America’s favourite comfort food and a guilty pleasure for many, Mac and Cheese combines Macaroni pasta and melted cheese. Modern varieties include various vegetables, crispy breadcrumb, or bacon bite topping, or gourmet ingredients such as crab, lobster, or truffles.
Where did it come from? Made in America (even though the dish draws inspiration from Italy, France, and United Kingdom). It was popularized by Thomas Jefferson (3rd American President) who served the dish at his lavish banquets. The dish was further popularized in 1937, when the American company Kraft placed the boxed variety on the market.
Perfect for – lunch or dinner, or for kid’s lunchbox
Prep + Cooking time: 45 minutes
RECIPE : Mac and Cheese (for 4-6 foodies depending on whether being had as a main or a side)
Equipment required: 2 large pans, an oven for grilling
What your fridge should have: milk, varieties of cheese
Ingredients:
60 g all-purpose flour
60 g butter, plus more for baking the dish
60 g flour
1 litre whole milk
Pinch of Nutmeg
500 g macaroni
1 tsp mustard powder
350 g shredded cheddar
200 g shredded Gruyère
175 g grated Parmesan
60 g bread crumbs
3 tbsp olive oil
Salt and Pepper to taste
Freshly chopped parsley, to garnish
Method:
- In a large pot bring the macaroni to boil in salted water and cook until al dente. Drain and set aside.
- Preheat oven to 375C. Butter a baking dish.
- For the Béchamel or white sauce: In a large pan, melt butter over low heat. Add the flour and cook until slightly golden for about 2 to 3 minutes taking it on and off the heat. Pour the milk and keep stirring to avoid forming lumps. Season the sauce with nutmeg, mustard powder, salt, and pepper. Allow it to simmer for 4-5 minutes until thick.
4.Remove pan from heat and tip in cheddar, gruyère, and half the Parmesan. Continue stirring until melted and smooth. Add the cooked macaroni and transfer to prepared baking dish. - In a small bowl, combine remaining Parmesan with bread crumbs and oil. Sprinkle mixture over macaroni, then season with more black pepper.
- Bake for 25-30 minutes until the crust turns golden
- Garnish with parsley and let it rest for 10 minutes before serving
Best accompaniments – If you are having it as a main,mac and cheese is heavy so pair it up with a fresh green salad like a Waldorf salad. In case you are using it as a side then pair it with roast or grilled chicken, pork chops. For drinks you can opt for anything from dry ciders to beer or from chardonnay to champagne. During winters, have it with a side of Manhattan chowder.
Substitutes: You may reduce the macaroni and load it with vegetables (broccoli/cauliflour/peas/brussels sprouts)
Find more lunch/dinner recipes here.
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