Baked mac and cheese

Name: Baked mac and cheese
Cook time: 36 min
Total time: 36 min
Yield: 6
Cuisine: Estadounidense
Ingredients: 40 g Wheat flour; 50 g Butter; Salt; Black pepper; 1 pinch Nutmeg; 40 g Breadcrumbs; 750 ml Whole Milk; 300 g Cheddar Cheese; 400 g macaroni; 1 teaspoon Dijon Mustard

Macarrones con queso al horno

Easy

Contains allergens

Cereales con glutenLeche

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: Equipo Cocinoa
Preparation time: 36 min
Servings: 6

Summary

The mac and cheese of American family dinners: macaroni in a béchamel loaded with cheddar, baked under crisp breadcrumbs. Creamy inside and golden on top.

Ingredients

6 servings

Add to Bring!

40 g Wheat flour
50 g Butter
Salt (to taste)
Black pepper (to taste)
1 pinch Nutmeg
40 g Breadcrumbs (panko is best)
750 ml Whole Milk (warm)
300 g Cheddar Cheese (mature, grated)
400 g macaroni
1 teaspoon Dijon Mustard

Instructions

Preheat the oven to 200 °C. Cook the macaroni in salted water for two minutes less than the packet says and drain.
8 min
In a pan, melt 40 g of butter, add the flour and cook for a minute, stirring. Gradually pour in the warm milk, whisking, and cook until the béchamel thickens.
8 min
Off the heat, add two thirds of the cheese, the mustard, nutmeg, salt and pepper and stir until melted.
Mix the macaroni with the sauce and tip into a baking dish. Top with the rest of the cheese and the breadcrumbs mixed with the remaining melted butter.
Bake until bubbling at the edges and golden on top. Let it rest for 5 minutes before serving.
20 min

Notes

Grate the cheese yourself: pre-grated cheese has anti-caking agents that make the sauce grainy. A mature cheddar gives more flavour; you can mix it with Gruyère or mozzarella for extra melt. You will not taste the mustard, but it lifts the cheese.