If we had to choose the king of children’s meals, mac and cheese would probably be crowned without hesitation. Ideal for quick lunches or fall family dinners, this pasta gratin is the fall recipe that will delight little gourmands every time.
The ultimate family dish
It’s hard to find a more comforting, simple and economical dish than mac and cheese. Its classic version is based on pasta, cheese and a creamy béchamel. The principle is simple: cook macaroni, coat it in a creamy cheese sauce, then brown everything in the oven to obtain a golden and appetizing crust. Even faster? Use leftover pasta to prepare this delicious gratin in no time.
If the traditional recipe is prepared with cheddar, it is obviously possible, even recommended, to personalize it according to your desires with other types of cheese such as Comté, Gruyère or even mozzarella. To balance everything out, don’t hesitate to add some vegetables to the preparation: carrot puree, butternut, or even broccoli.
Wednesday’s recipe: mac and cheese
Preparation: 10 minutes
Cooking time: 35 minutes
For 4 people
250g macaroni cooked al dente
200 g grated cheddar
30g butter
15 g of flour
6 dl of hot milk
25 g of breadcrumbs
Nutmeg
Pepper
We start by preparing the béchamel. Melt 30 g of butter in a saucepan, add 15 g of flour and stir constantly over low heat. Gradually pour in 6 dl of hot milk, thicken with a spatula and add 150 g of grated cheddar, a few pinches of nutmeg and pepper.
Mix 250 g of macaroni cooked al dente with this sauce and put everything in a gratin dish, to a thickness of approximately 4 cm. Sprinkle with 50 g of cheddar mixed with 25 g of breadcrumbs and slide the dish into the oven preheated to 180°C (th. 6). Let it cook for 30 minutes and serve hot or warm with a seasonal salad.
Discover our mac and cheese recipe