Macaroni and Cheese

The recipe for macaroni and cheese, also known as “mac and cheese,” is a classic comfort dish, especially in the United States. Here I offer a version with an Italian twist to make the dish even more flavorful. Here’s how to make it:

Ingredients

• 250g macaroni or other short pasta of your choice
• 50g butter
• 50g flour
• 500ml whole milk
• 200g cheddar (or a mix of Italian cheeses such as fontina, provola, and Parmesan for an Italian variation)
• 100g grated Parmesan
• Nutmeg to taste
• Salt and pepper to taste
• Breadcrumbs (optional, for topping)

Preparation

1. Cook the pasta in a large pot of salted water according to the package directions until al dente. Drain and set aside.
2. Meanwhile, in another pot, melt the butter and add the flour, stirring well until a smooth mixture forms. This is the roux.
3. Gradually add the milk to the roux, continuing to stir to avoid lumps. Let the sauce cook over medium-low heat until it thickens.
4. Reduce the heat and stir in the grated cheddar (or Italian cheeses) and two-thirds of the Parmesan until the cheeses have melted into the sauce. Season with nutmeg, salt, and pepper to taste.
5. Preheat the oven to 200 °C.
6. Combine the cooked pasta with the cheese sauce, stirring well so the sauce coats every piece of macaroni.
7. Transfer everything to a baking dish, sprinkle with the remaining Parmesan, and, if you want a crispy crust, add a handful of breadcrumbs.
8. Bake for 20-25 minutes or until the top is golden and crisp.
9. Let rest for a few minutes before serving.

Trivia

Mac and cheese has very ancient origins, with similar recipes dating back to the Middle Ages. References have been found in English cookbooks as early as the 14th century. However, it was in the United States that it took its best-known form, especially thanks to the boxed, easy-to-prepare version introduced by Kraft in the 1930s.

Reinterpreting macaroni and cheese with Italian cheeses gives the dish a wonderful variation in flavor. Enjoy!