One of the first American things that I taught myself to cook (on a "cold" 25 C Doha winter evening :P ) was mac&cheese. I think we all crave hearty comfort food (with a bit of a crunch/texture!) when the weather gets colder.. and knowing that 'cream-based sauces' are preferred at home, I gave this winner a try! It has evensince become a staple in my house :)
In the large pan mix the macarroni and sauce together (straight after you finish preparing the sauce; so still warm). Then place into the desired pans.
|Macarroni and cheese|
This is a really fast recipe is nice and creamy/moist (but not overwhelmingly heavy).
You can prepare this in provably 15-20 min if you don't intend to gratinate cheese & breadcrumbs on top.. (Gratinating takes about 15 min on its own,, but it is well worth the texture!!)
So here we go!
- 75 gr Butter
- 1/8 tsp Nutmeg
- 1/4 tsp Garlic granules
- 0.75 cube Chicken stock (Maggi cubes)
- 600 gr Heavy cream (or light cream - depending how dense & heavy you want the sauce)
- 350 gr Very sharp Cheddar cheese (grated)
Place the macarroni to cook in a large pot. Once done, strain them and run through them cold water to stop cooking (to mushy).
Melt the butter in a pan over medium heat (4/6). Once melted, add the flour and mix together; keep stirring until butter looks golden color.
Add in all spices, and the heavy cream gradually; mix well (still over the medium heat) with a silicone-coated whisk (so you dont scratch your pan! :) ). Keep stirring constantly, making sure there are no lumps, until the mixture has thickened (~10 min).
Then remove from the heat, and whisk/mix in all the grated cheese, until well melted & combined.
(If you are having trouble with the cheese not melting, stirr it for 10 seconds over the heat until it does completly melt).
|Mixed mac n cheese|
|Ready for the oven (large or individual portions)|