Macaroni and Cheese

Ingredients for 4 servings:

• 1 tbsp butter
• 225 ml milk
• 1 tbsp flour
• ¼ tsp salt
• 1 pinch(s) nutmeg
• some pepper, freshly grated
• some cayenne pepper or Pimet d’Espelette
• 350 g grated cheese (Gruyere, Emmental, Gouda, sharp Cheddar)
• 2 tbsp onion(s), grated
• 250 g pasta (macaroni)
• 1 cup white bread crumbs (Panko)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

This is a lighter version of the American classic! This recipe dates back to the 1920s, only the panko crust is modern.

Preheat the oven to 180°C and grease a baking dish. Cook the macaroni al dente according to the package instructions (they should still have a good bite!) and drain well. In the meantime, heat the milk in a small saucepan over medium heat. Melt the butter in another small saucepan and when it bubbles, add the flour, stirring constantly. After 1 minute, carefully add the milk, stirring continuously and simmer until it begins to thicken. Immediately remove the pan from the heat, add the seasonings and set the sauce aside. Add half of the macaroni to the baking dish and sprinkle with cheese and grated onion, and a little salt and pepper. Repeat the process, then pour the sauce over the macaroni. Sprinkle with panko and scatter a few knobs of butter. Cover with aluminum foil and bake for 30 minutes. Remove the foil and let it turn golden brown (approx. 10-15 minutes). Let it cool slightly (5 minutes). Serve.