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Mac and cheese (macaroni and cheese American style)
The dish that has found its admirers not only in its home country but also far beyond the borders of its continent – mac and cheese (macaroni and cheese American style). In the classic version for a tender and hearty sauce, which is prepared based on the béchamel, two types of cheese are used – Cheddar and Mozzarella. These create a stretchy milky-cream base that is mixed with the cooked macaroni.
Yield: 6 servings.
Cooking time: 25 minutes.
Calories: 296 kcal per 100 grams of the dish.
Cuisine: American.
Ingredients
- hard wheat macaroni (cavatappi) – 250 g;
- Cheddar cheese (or other hard cheese) – 250 g;
- mozzarella – 130 g;
- flour (all-purpose) – 50 g;
- milk – 350 ml;
- butter – 50 g;
- salt – to taste;
- water for boiling pasta – 2.5 l.
Preparation
1. Prepare the ingredients for making mac and cheese. Traditionally, macaroni is taken in the form of small cavatappi with a hole inside. Mozzarella cheese is needed to give more stretch to the sauce.
2. Immediately bring water to a boil and put in the macaroni (add them to the pot after the water boils, which should be salted beforehand). When the cavatappi boil, cook them for about 20 minutes (depends on the manufacturer, you can check the recommendations on the package).
3. Grate the Cheddar cheese (or any other hard cheese) coarsely.
4. Cut the mozzarella into small pieces so that it melts faster.
5. In a saucepan or deep skillet, melt the butter (over medium heat).
6. Add all the flour at once.
7. Quickly mix it so that there are no dry particles left.
8. First, pour in a little milk – this makes it easier to mix the flour lumps. Quickly whisk or stir everything with a spatula.
9. Gradually add the remaining milk in batches, stirring thoroughly each time.
10. Bring the mixture to a boil until it begins to thicken.
11. As soon as this happens – you can add the cheese shreds.
12. During the stirring process, the cheese will melt.
13. Add the mozzarella.
14. Keep the sauce on the heat, stirring continuously, until it becomes homogeneous. Then turn off the heat.
15. When the macaroni are ready, drain them.
16. And transfer the cheese sauce to them. Mix everything. Mac and cheese (macaroni and cheese American style) is ready.
The dish is very high in calories, making it quite filling, which is why macaroni in this form is not used as a side dish. If desired, each serving can be sprinkled with fresh herbs.
