Mac and Cheese
Equipment
Ingredients
Ingredients
pasta (dry)
200 g
butter (room_temperature)
30 g
all-purpose flour (dry)
20 g
milk (cold)
600 ml
salt (dry)
3 g
cheddar cheese (shredded)
120 g
mozzarella cheese (shredded)
120 g
Instructions
Cook the pasta
Cook half a package of pasta according to package instructions until al dente, then drain well.
Make the roux
In a separate pan, melt the butter, add the flour, and cook for about 1 minute until the raw flour smell disappears.
Make the cheese sauce
Gradually pour in the milk, whisking continuously until the sauce thickens. Add salt, then the shredded cheeses and stir until fully melted and smooth.
Combine and serve
Fold in the cooked pasta, stir until well coated with the cheese sauce, and serve hot.
Original recipe
Storage
Add a splash of milk when reheating to restore creaminess
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