Mac & Cheese
Enjoy the timeless comfort of classic American Mac & Cheese! This hearty recipe combines tender fresh pasta with a creamy béchamel of melted cheddar and gruyère, all topped with crispy panko breadcrumbs. Perfect for a comforting meal or a nostalgic side dish, it's sure to please everyone at the table.
Fill a medium saucepan with water, add salt to taste and bring to a boil
Cook <quantity>4<unit>cups</unit></quantity> of elbow macaroni according to the manufacture instructions until al dente. Drain and set aside
Preheat the oven to <temperature>180<unit>°C</unit></temperature>
Place <quantity>1½<unit>tbsp</unit></quantity> of butter in a saucepan over medium heat until melted and add <quantity>1<unit>tbsp</unit></quantity> of all-purpose flour. Cook and stir for 1m
Gradually add <quantity>1<unit>L</unit></quantity> of milk, whisking constantly to avoid lumps. Cook until it thickens
Season with black pepper and salt to taste
Add nutmeg to taste
Gradually add a mixture of <quantity>3<unit>cups</unit></quantity> grated gruyère cheese and grated cheddar cheese until you get a creamy but stretchy like melted cheese sauce. Set some cheese aside to gratin
Pour the sauce over the cooked pasta
Mix to combine. Transfer to an ovenproof dish
Top with cheese mixture and coat evenly with panko
Bake for 25m until the top is golden brown and the sauce is bubbling
Garnish with chopped parsley. The mac & cheese is ready
Warm your heart. Enjoy!
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