Best Ever American Style Macaroni and Cheese

When the weather gets cold, there’s nothing quite like whipping up something rich and creamy ;D And who doesn’t know Mac and Cheese, right? This is a macaroni dish (the pasta type) with cheese, very typical Italian food… hahaha just kidding, I don’t want Italians coming after me! This is an American invention, basically it’s macaroni pasta with a béchamel-style sauce, all mixed with cheese or covered in cheese, pretty basic and very American ;D

Of course, there are countless variations of this recipe, and this version I’m sharing here, I’d say is a bit more… how should I put it… more… gourmet hahahaha. This is mainly because the most common versions in the United States tend to use industrial cheeses, things like Velveeta that aren’t sold in Portugal or most of Europe (maybe in the UK), and they tend to use elbow macaroni which in my opinion is too thin (or perhaps the versions of elbow macaroni are too thin in Portugal) and everything gets too mushy if you eat it the next day.

My version is inspired by traditional Mac & Cheese and follows the same process: cooked pasta, a white sauce with grated cheese, mix everything together and cover with more cheese, then bake until golden and bubbly. It’s as simple as that! I just used a denser macaroni type pasta and some nicer cheeses, a bit of Mozzarella and Cheddar, mostly because Velveeta usually has a similar flavor or aroma to Cheddar. By the way, I made this recipe for about 6 people. Now this isn’t your classic Mac and Cheese recipe, but it’s inspired by it and honestly? Maybe even a bit better 😀 So let’s get to the recipe, and since we’re almost in the season, Merry Christmas!

Best Ever American Style Macaroni and Cheese

Servings: 6
Time: 45mins
Difficulty: Normal
Rating: ★★★★★
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Ohhh ohhh if you're looking for a truly comforting and seriously indulgent recipe, then maybe this Mac & Cheese is perfect for you! Nothing like a bunch of creamy pasta with loads of melted and gratinated cheese hehehehe.

Ingredients

Macaroni Pasta – 500gr
Mozzarella Cheese – 300g
Cheddar Cheese – 200g
Flour – 3 Tablespoons (Heaped)
Butter – 3 Tablespoons (Heaped)
Milk – 500ml
Pepper – A Pinch
Salt – A Pinch

Directions

Start by cooking the pasta in a large pot with boiling water and a pinch of salt. Cook until al dente, not too soft, not too hard. Then drain the pasta and place it back in the pot or in an ovenproof dish.
While the pasta is cooking, place a small saucepan over low/medium heat and melt the butter.
Once the butter has melted, add the flour and stir until it forms a ball of dough.
This ball of dough is called a roux. Continue stirring and kneading until the roux reaches your desired consistency. If you prefer a light sauce, cook for 2 to 3 minutes. If you want a darker sauce, continue cooking until the flour begins to brown, which will take about 15 minutes.
Now that you have the roux ready, add the hot milk, a little at a time. Stir well after each addition to avoid lumps. Continue until you have incorporated all the milk. Season with salt and pepper to taste. At this point, you should have a velvety, creamy sauce.
Grate all the cheese and add 2/3 of both cheeses to the béchamel sauce you just made. Mix well until all the cheese has melted.

Pour the sauce over the cooked pasta and mix carefully. Finally, sprinkle the remaining cheese on top and bake in a preheated oven at 180ºC (350°F) until the top is golden and bubbly, and that’s it, ready to serve, bon appétit.

Notes & Tips: It’s also super common to jazz up your Mac & Cheese! Add sautéed mushrooms, crispy bacon, grilled chicken, roasted broccoli, like any pasta dish, you can throw in whatever you fancy, and instead of being a side dish it can make it a meal all by itself.

Well made Mac & Cheese is even better the next day! Or you can cut it into squares, wrap them in plastic wrap, and freeze. Then just thaw and bake to get everything creamy and crispy again.

Using a thicker, more substantial pasta shape helps prevent the dish from becoming mushy, especially if you’re planning to have leftovers. Cavatappi, rigatoni, or penne work great too!

Always grate your own cheese! Most pre-shredded cheese contains anti-caking agents that can make your sauce grainy instead of smooth and creamy, It’s great to put on top of pasta and such, but not so great to add to sauces.

Using hot milk when making the béchamel helps prevent lumps and creates a silkier sauce. You can heat it in the microwave for about 1-2 minutes before adding.

For an extra crispy, golden top, you can switch the oven to broil for the last 2-3 minutes, but watch it carefully so it doesn’t burn!

This recipe serves 6 as a generous side dish or 4 as a main course. Perfect for family dinners or “potlucks” whatever that is hahahahah.

This recipe for Best Ever American Style Macaroni and Cheese was originally created on BakeAfter.com. Esta receita de Massa Cremosa de Queijo – Mac & Cheese foi publicada em português no Iguaria.com.