Mac and Cheese – Creamy Pasta with Cheese
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/main-dishes/mac-and-cheese-creamy-pasta-with-cheese
About this recipe
Creamy mac and cheese is a simple meal made with pasta, milk, butter, and plenty of cheese. This classic cheese sauce starts with a light roux, allowing it to coat every piece of pasta thoroughly while staying silky without baking. Serve the dish right away, when the sauce is at its smoothest and most fluid.
Ingredients
Pasta and Sauce
400 g short pasta, such as elbow macaroni
2 l water for cooking the pasta
2 teaspoons salt, divided
50 g butter
50 g all-purpose flour
700 ml milk
250 g mature cheddar, finely grated
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
Steps
Bring 2 l of water with 1 teaspoon of salt to a boil in a large pot. Add the pasta and cook over medium heat according to the time stated on the package, usually about 10 minutes, until al dente. Drain it thoroughly.
Melt the butter in a large saucepan over medium heat for about 2 minutes. Add the flour and whisk for 2–3 minutes, until a smooth, pale mixture with a slightly nutty aroma forms.
Gradually pour in the milk, whisking vigorously constantly so that lumps do not form. Cook over medium heat for 5–7 minutes, until the sauce noticeably thickens and coats a spoon smoothly.
Reduce the heat to low. Add the remaining teaspoon of salt, the pepper, and the nutmeg, then add the cheddar in batches, stirring after each addition until it melts completely and the sauce is silky.
Add the drained pasta to the saucepan and stir thoroughly with the sauce for 1–2 minutes. Each piece of pasta should be evenly coated with the creamy sauce.
Divide the mac and cheese among portions and serve immediately, when the sauce is at its smoothest. If the dish sits for a few minutes and thickens, stir it with 1–2 tablespoons of warm water before serving.
Estimated nutrition
Rate this recipe
0 ratings
Comments