Mac and cheese, instructions for use

Mac and cheese, or macaroni and cheese, is a dish made from pasta and cheese, very popular in Anglo-Saxon countries, particularly in the United States, the United Kingdom and Canada.

How to make mac and cheese?

To prepare a mac and cheese worthy of the name, you must start by making the béchamel. In terms of proportions, for 4 people, count on 30g of butter, 15g of flour and 60cl of milk. Melt the butter in a saucepan, then add the flour, and let it cook until you obtain a roux. Finally, slowly add the hot milk and let it cook until the béchamel thickens.

Once the latter is ready, add 150 g of grated cheddar, a little nutmeg, and pepper. Mix everything until the cheese is completely melted. All that remains is to add 250 g of al dente macaroni, previously cooked in boiling water. Mix everything and pour into a gratin dish. Cover with 50 g of grated cheddar to which you can add breadcrumbs (optional) and bake for 30 minutes at 180°C.

Once cooked, the mac and cheese is runny and browned on top.

What cheese to make mac and cheese?

In the classic recipe, English cheddar is used, with its typical flavor and its incomparable melting texture. It is also one of the most popular varieties of cheese in the United States, as well as in its country of origin. However, most recipes call for using several cheeses for an even smoother and/or runnier/stringier result.

We then turn to the best processed cheeses, such as brie, gouda, gruyere, raclette, or even reblochon. Some even use goat cheese and parmesan.

Cheeses to avoid are obviously cheeses like feta, which don’t really melt. We also avoid pre-grated cheeses, sold in supermarkets. The latter in fact contain preservatives which prevent them from sticking to each other, but also from melting evenly.

Vegan (and lactose-free) mac and cheese

To prepare a vegan mac and cheese, simply prepare a béchamel by mixing soaked cashew nuts and vegetable milk of your choice. Melt margarine in a saucepan, add flour. As with traditional mac and cheese, let it cook until you get a roux. Then add the cashew milk, nutmeg, nutritional yeast, grated garlic and salt. The nutritional yeast (or malted yeast) will make everything slightly tangy, reminiscent of the taste of dairy cheeses. Once the mixture has thickened, we finish preparing our “faux mage” (or vegan cheese) by incorporating butternut squash puree. Once everything is smooth and silky, all that remains is to add the cooked pasta, and that’s it! And for a fake mage with a more pronounced taste, it is entirely possible to add lemon juice and a little Dijon mustard.

Next: 11 irresistibly runny mac cheese recipes.