Mac'n'cheese – Macaroni and cheese USA style

Ingredients for 4 servings:

• 500 g macaroni
• 25 g butter
• 3 tbsp flour
• 300 ml whole milk or semi-skimmed milk
• 200 ml cream
• 1 tsp, heaped paprika powder, smoked or chipotle chili powder
• 200 g Cheddar cheese
• 100 g Gruyère
• 40 g Parmesan
• 150 g Cheddar cheese, grated
• 35 g Parmesan
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Baked macaroni and cheese casserole, not for calorie-conscious diets

Make a roux from flour and butter in a sufficiently large pot. The cooked pasta should fit into the pot with the other ingredients later. Add the milk and cream to the roux; the sauce should have a thick, but not too thick consistency. If it’s too thick, simply add a little more milk. Now cut the Cheddar, Gruyère, and Parmesan into pieces and add to the sauce. The cheese will now melt slowly in the milk over medium heat. Meanwhile, cook the pasta according to the package instructions. Season the milk and cheese mixture with a little salt, pepper, and a good teaspoon of smoked paprika and stir well until no chunks remain. Drain the pasta (do not rinse!) and quickly add it to the cheese sauce and fold in. Pour the whole mixture into a baking dish. Generously spread the grated Cheddar and Parmesan over the mixture (also shaved or grated). Place everything in the oven at 180 degrees Celsius (350 degrees Fahrenheit) for about 20 minutes. Bon appetit!