Macaroni and Cheese

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A butter and flour roux loosened with milk, then cheddar, parmesan and cream melted into it and tossed with the macaroni. Twenty minutes, four servings, and the sauce is built while the pasta boils.

Prep Time3

Cook Time17

Total Time20

Course: Side Dish

Cuisine: Colombian

Keyword: macaroni and cheese

Servings:

Calories: 546kcal

Author: Angela Giraldo

Ingredients

250 g macaroni
2 tablespoons butter
1 tablespoon flour
1 cup milk
150 g cheddar cheese grated
50 g parmesan cheese grated
200 g heavy cream

Instructions

Cook the macaroni in a pot of salted water for 10 to 12 minutes once the water is boiling. When the time is up, drain it well and set it aside.
Melt the butter in a pan and stir in the flour until there are no dry patches. Keep the heat moderate so the flour does not catch and burn.
Pour in the milk and stir until there are no lumps and the mixture starts to thicken.
Add the cheddar, the parmesan and the cream, and stir until the cheese has melted into the sauce.
Let it cook for about 4 minutes over medium-low heat, stirring now and then, then add the drained macaroni.
Mix well so every piece is coated and everything is hot through, and serve immediately.

Notes

Drain the pasta properly. Water clinging to the macaroni goes straight into the sauce and thins it, and there is nothing to be done about it afterwards except cook it back off, by which point the pasta is overdone. Cook the flour in the butter for a moment before the milk goes in. Raw flour tastes of raw flour and the taste survives everything that happens afterwards. Add the milk while stirring and keep stirring: lumps form in the first thirty seconds and never in the last. Grate the cheese rather than cubing it. Grated cheese melts evenly into a warm sauce; cubes need more heat to melt, and more heat is what makes a cheese sauce turn grainy and separate.

Nutrition