Mac and Cheese

Ingredients for 4 servings:

• 250 g pasta shells
• ½ liter of milk
• 50 g butter
• 50 g flour
• 0.2 liters of chicken stock
• 100 g Parmesan, grated
• 250 g Cheddar, grated
• 100 g Emmental cheese, grated
• 100 g mozzarella, grated
• 1 tbsp chili sauce (hot sauce, not Tabasco)
• 1 clove(s) garlic, sterilized, finely chopped
• ¼ tsp cayenne pepper
• 1 tsp, leveled mustard
• ½ tsp salt
• 1 tsp sugar
• ½ tsp ground pepper
• 25 g butter
• 50 g breadcrumbs
• ½ tsp sweet paprika powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 5 minutes

Cheese noodles – USA soul food

Melt the butter for the crust and mix with the breadcrumbs and paprika. Tip: If you prefer it more crumbly, double the recipe. Melt the butter in a deep saucepan, add the flour, and sauté briefly. Add the milk and stock and bring to a boil with the sauce, stirring constantly to ensure the roux dissolves well and the sauce doesn’t burn. Add the cayenne pepper, salt, sugar, mustard, garlic, and pepper, and mix well. Add the grated cheese and stir until completely dissolved. The sauce will be very thick; if you like, you can add a little liquid (milk or pasta water). Cook the pasta in salted water until al dente, perhaps with a little more bite. Mix about 3/4 of the sauce with the pasta well. Transfer to a baking dish and pour the rest of the sauce evenly over the top. Bake in a preheated oven at 180°C (top/bottom heat) for about 25 minutes. Spread the crumb butter for the crust evenly over the crust and bake for another 10 minutes, until the crumbs are nicely browned. A soul food classic and the best side dish. You can find more US soul food recipes here under my profile.