Every kid loves mac n cheese, it is creamy, tasty and it has oodles of cheese. It starts with a basic white sauce or bechamel sauce. Cooked macaroni, a type of pasta is added to it and finished with cheese and is baked in the oven till the cheese melts. Different kinds of flavours are added to this. This is Dish 7 of the World Cuisine Series and this is from America (ori. English as per wiki) but extremely popular in American and Canadian region. Enjoy with a slice of plain garlic bread. Make the dish creamy and not dry. Macaroni is made using tube or elbow macaroni pasta generally but any kind of small pasta which holds the sauce well can also be used. Here I have used small shell pasta.
Mac n Cheese
Prep time
Cook time
Total time
Creamy rich, kids favourite mac n cheese
Author: Vindhya Desai
Recipe type: Main
Cuisine: American
Serves: 4 people as starter or 2 people for main course
Ingredients
- 2 Tbsp all purpose flour/maida
- 1 Tbsp olive oil
- 2 Tbsp butter
- 1 Cup or 250 Ml milk
- ¼ Tsp freshly powdered mustard
- ½ Tsp dijon mustard
- ½ Tsp wholegrain mustard
- 1 Tsp black pepper
- ½ Cup + extra for the top, grated cheddar cheese
- 1 Cup macaroni/small shell pasta
- 1 clove sauteed garlic
Method
- Boil water and cook pasta as per instructions on the packet
- When pasta is cooking, get the sauce and cheese ready. Grate cheese into small and large gratings for different textures (box grater usually has both options)
- In a pan, heat oil and butter
- Add all purpose flour into the oil and butter mixture. Saute till the raw smell goes off (this is called a 'Roux', c. French)
- Add ¼ Cup (50 Ml~) milk to start with and mix well so that there are no lumps. Add rest of the milk and let it thicken into a sauce
- Add powdered mustard and powdered black pepper. Mix well, this is the basic white sauce/bechamel sauce
- Add cheese and mix well till it melts
- Add dijon and whole grain mustard
- Drain and add the boiled pasta and mix well with the sauce
- Ladle in the mixed pasta into an oven proof dish
- Pre-heat oven to 180 Deg C. Top up with sauteed garlic and more grated cheese
- Bake in pre-heated oven at 180 Deg C for 5 minutes or till cheese on the top melts
- Serve with garlic bread or a simple leaf salad
Notes
Make sure all flour is coated in the butter-oil mixture and saute well. This will ensure it will not create any lumps
Add milk slowly and mix as you add into the 'roux' for a creamy thick sauce
Add regular mustard paste you get in supermarkets. Dijon, English, French mustard all work well
Add garlic to butter-oil mixture before adding flour but to keep it smooth I like adding garlic on top
Use regular processed cheese like Amul
Add milk slowly and mix as you add into the 'roux' for a creamy thick sauce
Add regular mustard paste you get in supermarkets. Dijon, English, French mustard all work well
Add garlic to butter-oil mixture before adding flour but to keep it smooth I like adding garlic on top
Use regular processed cheese like Amul
Stepwise:
Boil water and cook pasta as per instructions on the packet
When pasta is cooking, get the sauce and cheese ready. Grate cheese into small and large gratings for different textures (box grater usually has both options)
In a pan, heat oil and butter
Add all purpose flour into the oil and butter mixture. Saute till the raw smell goes off (this is called a 'Roux', c. French)
Add 1/4 Cup (50 Ml~) milk to start with and mix well so that there are no lumps. Add rest of the milk and let it thicken into a sauce
Add powdered mustard and powdered black pepper. Mix well, this is the basic white sauce/bechamel sauce
Add cheese and mix well till it melts
Add dijon and whole grain mustard
Drain and add the boiled pasta and mix well with the sauce
Ladle in the mixed pasta into an oven proof dish
Pre-heat oven to 180 Deg C. Top up with sauteed garlic and more grated cheese
Bake in pre-heated oven at 180 Deg C for 5 minutes or till cheese on the top melts
Serve with garlic bread or a simple leaf salad
