Mac and cheese (Macaroni in cream sauce)
4 servings
40 minutes
Macaroni in creamy sauce, known as Mac and Cheese, is a classic dish of European cuisine rooted in English and American gastronomy traditions. Its simplicity and rich creamy-cheesy flavor have made it popular worldwide. Tender macaroni soaked in a velvety cheddar and parmesan-based sauce create a harmony of softness and richness, while baking with a crispy potato chip crust adds textural contrast. The dish is perfect as a cozy home dinner warming on cool evenings or as a side to meat or vegetable dishes. Its versatility allows for experimentation with spices, herbs, or bacon, turning the traditional recipe into an author's masterpiece.
1
Preheat the oven to 175°C. Boil water, add salt, and cook the pasta until al dente (about 7-9 minutes).
- Gomiti Pasta (Horns): 120 g
- Ground black pepper: pinch
2
Meanwhile, sauté very finely chopped onion in butter. When it turns golden, add half of the milk, then the flour. Stir the lumps thoroughly over low heat and wait for it to thicken. Add pepper and mustard, a little salt, then the remaining milk. Let the sauce thicken again and add 3/4 of the grated cheese. Stir again until the cheese melts.
- Butter: 20 g
- Onion: 0.5 piece
- Milk: 250 ml
- Wheat flour: 2 tablespoons
- Cayenne pepper: pinch
- Mustard: 1 teaspoon
- Cheddar cheese: 150 g
3
Mix the sauce and pasta in a baking dish. Sprinkle with the remaining cheese and crush potato chips on top. Bake in the oven for 20 minutes.
- Gomiti Pasta (Horns): 120 g
- Cheddar cheese: 150 g
- Potato chips: 20 g