Mac and Cheese

Name: Mac and Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 400 g elbow macaroni; 50 g butter; 50 g flour; 700 ml milk; 300 g cheddar, grated; 50 g parmesan, grated; 1 tsp mustard powder; 50 g breadcrumbs; 1 tsp salt; 0.5 tsp black pepper

Elbow pasta in a sharp cheddar-béchamel, baked golden.

40 min
Easy
6 servings
American
Vegetarian

Cooks: 0
Photos: 0

Ingredients

elbow macaroni400g
butter50g
flour50g
milkwarm, not boiling700ml
cheddar, gratedsharp ideal300g
parmesan, grated50g
mustard powdersavoury depth1 tsp
breadcrumbspanko ideal50g
salt1 tsp
black pepper½ tsp

Method

1
Boil pasta in salted water 1 minute less than package time; drain.
It will finish cooking in the oven — undercook on purpose.
2
Make a roux: melt butter, whisk in flour, cook 1 minute.
3
Whisk in warm milk gradually; cook until thick and silky.
No lumps if you add slowly and whisk constantly.
4
Off the heat, stir in most of the cheddar, parmesan, mustard powder, salt, and pepper.
Off the heat keeps the cheese from going grainy.
5
Fold pasta into the cheese sauce; tip into a baking dish; top with reserved cheese and breadcrumbs.
6
Bake at 200°C until golden and bubbling.

Per serving

565
kcal: 25g
protein: 61g
carbs: 23g
fat