Macaroni and Cheese

Nothing compares to macaroni and cheese. It’s a universal dish: goes well with almost everything. I think many would agree, that the cheese sauce in mac’n’cheese is the most important. You can serve this dish as a main course or a side dish.

The recipe was adapted from food.com. This is so far the best mac'n'cheese I've ever made.

Ingredients:

8 oz (230 g) macaroni

4 tbsp butter

4 tbsp flour

1 cup milk

1 cup cream

1/2 tsp salt

fresh ground black pepper, to taste

2 cups cheddar cheese, shredded

1/2 cup breadcrumbs, mixed in a bit of melted butter

Directions:

1. Preheat the oven to 400 degrees F (205 degrees C).
2. Cook and drain macaroni according to package directions. Set aside. 
   
3. In large saucepan, melt butter. Add flour mixed with salt and pepper, using a whisk to stir until well blended.
   
4. Pour milk and cream in gradually, stirring constantly. Bring to boiling point and boil for 2 minutes (stirring constantly). Reduce heat and cook (stirring constantly) for 10 minutes. 
   
5. Add shredded cheddar cheese little by little and simmer an additional 5 minutes, or until cheese melts. Turn off the flame.
   
6. Add macaroni to the saucepan and toss to coat evenly with the cheese sauce.
   
7. Transfer macaroni to a buttered baking dish. Sprinkle with buttered breadcrumbs. 
   
8. Bake for about 20 minutes until the top is golden brown.

Once you tossed macaroni in the cheese sauce, you can freeze it. Take it out well in advance before serving to let it defreeze, transfer into a buttered baking dish and bake for 20-30 minutes, until golden brown on top.

​