Easy Mac and Cheese Pasta

Elena Butuc

I've wanted to try this American pasta for a long time and I chose to make the basic and, in my opinion, the best mac and cheese recipe. The macaroni will have a strong taste of cheese and Bechamel sauce. Very filling, even the kids will love it.

I strongly recommend serving the mac and cheese with a vegetable salad. This will bring freshness to the hearty taste of pasta. Of course, this is up to your likes.

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Ingredients

Metric US

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Elbow macaroni

500 g

mac and cheese is made with elbow macaroni, but you can choose any other shape you like

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Cheddar cheese

250 g

I chose more colored cheddar

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Butter

50 g

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White flour

2 tbsp

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Milk

350 ml

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Heavy cream (32% fat)

200 ml

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Salt

1.5 tbsp

to taste

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Ground black pepper

0.25 tsp

Step by step

Step 1

Bring to a boil a large 5-liter pot filled with water and 1 tablespoon of salt. We will cook the pasta here.

Step 2

While the water for the macaroni comes to the boil, we will prepare the Bechamel Sauce.

Melt 50g of butter in a deep, large saucepan.

Step 3

Add 2 tablespoons of flour.

Step 4

Mix well and cook together for 2 minutes.

Step 5

Then add the milk gradually, stirring continuously to dissolve the lumps.

Step 6

Now pour the heavy cream, mix and wait until the sauce starts to boil.

Step 7

Add salt and a little pepper, to taste.

Step 8

To this sauce, add 1/3 of the cheddar cheese, grated in advance.

Step 9

Mix properly and leave over heat until the cheese melts completely and it's incorporated into the sauce.

Now turn off the heat and put the sauce aside.

Step 10

For mac and cheese, elbow macaroni are commonly used. In stores, you will only find white macaroni. Durum wheat pasta in Romania can only be found online or in Italian shops.

Of course, you can use any kind of pasta here, the shape won't change the taste :)