We all know that burgers and Mac&Cheese are symbols of the day-to-day American cuisine. I searched about the dish and it was developed in England, but it was modified so much it can be called a truly American dish. In the original dish, the pasta looked more like lasagne.
This dish inspired me and that’s the reason I’ve started this challenge. From this recipe I took two ideas and I’ve adapted them to other dishes. The first idea that I liked was the milk and flour base for the pasta. I can create a delicious base with less calories, you’ll see it in my following pasta recipes.
The second one was the breadcrumbs on top of the pasta. It sounded strange, bread and pasta should not go together. But it does, it gives it an additional texture and crunchiness that lacks in a regular pasta with cheese.
Ingredients for 4 servings of Mac and cheese:
– 250g macaroni
– 30g butter
– 25g plain flour
– 475ml milk
– nutmeg, black pepper, cayenne pepper, salt
– 275g Cheddar
– 180g Emmentaler (instead of the American cheese I’ve used Emmentaler as it has the same texture)
Boil the macaroni in salted water.
Melt the butter on medium heat. When the butter is melted add the flour and mix it. Make sure it doesn’t have any lumps. Add the milk slowly and stir.
When it starts to thicken, take the milk off the hob. Add the spices and stir gently. The spices will dissolve fast and it’s time to add the Cheddar and the Emmentaler.
Put the pan on the hob if the cheese needs a little extra heat to melt. When the cheese has melted, add the macaroni and stir. Put the mixture in an oven dish and sprinkle breadcrumbs on top. Bake it in the pre-heated oven at 180C for 30 minutes.
Serve it hot.