John Myers
Mac and Cheese – American
The perfect mac and cheese – american recipe with a picture and simple step-by-step instructions.
- 250 g Macaroni
- 2 tbsp Butter
- 2 tbsp Flour
- 400 ml Milk
- 200 g Cheese (Cheddar)
- Cayenne pepper
- Salt
- Pepper
- Parsley for decoration
- Preheat the oven to 180 degrees. Cook the noodles in salted water until they are a little soft but not quite cooked. Grate the cheese.
- Meanwhile, melt the butter in a saucepan. The pot must also hold the pasta afterwards, so it must be quite large.
- Sprinkle the flour into the melted butter. Let brown with the whisk for about a minute, stirring constantly.
- Gradually add the milk, stirring further so that no lumps form. Add the spices and let the sauce simmer for a few minutes until it is creamy.
- Stir in half of the cheese and let it melt. Season the sauce to taste. Now add the pasta.
- Put the mixture in a baking dish, sprinkle the remaining cheese on top and bake for about 20 minutes until the cheese is browned.
- Serve garnished with parsley if you like.
You don’t have to use Cheddar as cheese. Mac and Cheese with Gouda, Emmental or unusual cheeses tastes just as good. The rule here is: just try it out! You can also use what can be found in the cupboard for the pasta, but the original is made with short, curved macaroni.
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