The most delicious mac and cheese you've ever eaten!
Mac and cheese or mac’n cheese is pasta, actually macaroni, with a creamy cheese sauce. This delicious pasta dish is particularly well-known in America and Great Britain.
Mac and cheese is also great baked over, then you have an extra crispy cheese crust. As the mac and cheese in this recipe is baked over, make sure you use a high pan suitable for the oven right away. Alternatively, once the béchamel sauce has been prepared, transfer all the ingredients into an ovenproof casserole dish.
Don’t miss out on the “chilli cheddar”. Because it’s the absolute insider tip and flavour kick in this mac ‘n cheese 😉. And don’t worry: the chilli cheddar is not really spicy.
Mac ‘n Cheese makes a delicious side dish or just on its own.
Tip:
If you like it spicy, put some jalapeño on top of the noodle dish. DELICIOUS!
And another tip:
You shouldn’t pay attention to calories with this cheese bomb 🙈. If there are still too many calories, you can also use reduced-fat products. Note, however, that in this recipe the fat is actually a “flavour carrier” and reduced-fat cheese can partially affect flavour.
Ingredients:
500g short macaroni
60g butter
60g flour
600 ml whole milk
200ml cream
Salt and pepper to taste
small pinch of nutmeg
200g grated cheddar
50g sharp cheddar (with chilli)
150g grated soft cheese
50g grated parmesan
Preparation:
Pre-cook macaroni or a type of pasta of your choice in salted water.
For the roux, melt the butter in a high pan/stew pot. Stir in the flour and gradually deglaze with the whole milk.
Add the cream and season everything with salt, pepper and nutmeg.
Dissolve the sharp cheddar (often available “in pieces”) in the liquid while stirring.
Mix all the grated cheeses in a bowl. Add about 2/3 of the grated cheese to the pan and stir constantly to melt the cheese.
Now add the pre-cooked and drained pasta and fold in.
Spread the remaining cheese on top and bake at 200° for approx. 20 minutes (until the desired brownness is reached).
I use a high pan from Stoneline* for the preparation. You can find even more great and easy pan recipes here.
And here is the video to go with it:
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*Affiliate links/advertising links
The links marked with * are affiliate links and my very personal tips. If you buy something there, I get a small commission for this totally honest recommendation – without it costing you more. I use the products regularly and I can really recommend them to you!
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