Mac’n’cheese – Macaroni with Cheese USStyle
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g macaroni
For the sauce:
- 25 g butter
- 3 tablespoon flour
- 300 ml whole milk or semi-fat
- 200 ml cream
- 1 teaspoon, heaped paprika powder, smoked or chipotle chili powder
- 200 g cheddar cheese
- 100 g Gruyère
- 40 g parmesan cheese
To sprinkle:
- 150 g cheddar cheese, rated
- 35 g parmesan cheese
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Prepare a roux from flour and butter in a sufficiently large saucepan. The cooked noodles will later have to fit into the pot with the other ingredients. Add the milk and the cream to the roux, the sauce should have a thick, but not too thick, consistency. If it is too fat, just help with some milk.
- Now cut the Cheddar, Gruyère and Parmesan into pieces and add to the sauce. The cheese will now slowly melt in the milk over medium heat.
- At the same time, cook the pasta according to the instructions on the package.
- Now season the milk and cheese preparation with a little salt, pepper and a good teaspoon of the smoked paprika powder and stir well until there are no more pieces.
- Drain the pasta (do not scare it off!) And quickly add to the cheese sauce and fold in.
- Pour the whole mixture into a baking dish. Generously distribute the grated Cheddar and Parmesan cheese over the mixture, also grate or grate.
- Put everything together in the oven at 180 degrees for about 20 minutes. Good Appetite!
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