SIMPLE MAC AND CHEESE
By Simbooker on the 26th September 2017
Files & Tags: recipes, index, english/british, italian and pasta, mac and cheese
Mac and Cheese is another popular British dish that Americans adopted and now claim as their own. In fact, Mac and Cheese is one of the National Dishes of the United States, but its roots are in England.
My simple recipes posts tend to become the most popular. But I think at the end of the day, that's what most people want, simple uncomplicated food.
This is my simple Mac and Cheese, what I call the best foundation for Mac and Cheese, sometimes I add lobster meat, or leftover chicken or Lamb. More often I shred duck meat into it. If you start with my recipe as a foundation; you get the best Mac and Cheese in the world.
You can also add embellishments if you like by shredding any kind of extra meat you want into the dish. I use two cheeses for my Mac and Cheese- I use Cheddar and Mozzarella because they are my absolute favorite cheeses. I never add bread crumbs because I believe it makes the Macaroni grainy. Simple is best. I buy pre-grated cheese, why would you want to waste time grating cheese? Lets make Mac and Cheese.
MAC AND CHEESE RECIPE
I always make a very large batch and freeze the other half, so next time I want Mac and Cheese instead of doing it all again from scratch, I simply defrost it remix it to make sure the cheese hasn't coagulated,
then assemble it, sprinkle 2 handfuls of Cheese on top and bake it.
THE INGREDIENTS
For the Cheese Mix
4 and a half 1/2 Cups
of Pre-grated Cheddar and Mozzarella Cheese an equal mixture of the 2
3 + 1/2 Cups Whole Milk
1 Cup of Double Cream
1 tsp salt, 1 tsp ground black pepper
500 grams of large/thick Elbow Macaroni
3 tbs unsalted butter
1. Pre-heat oven to 180c guideline only
2. Take 2 Handfuls of the Cheese and set aside, this will be reserved for the topping. The rest for creamy cheese mixture
3. Boil Pasta in a large pot of boiling salted water until al-dente, not soft. Test with a fork. Drain completely with a colander
4. Lightly butter or grease the inside and bottom and upper sides of an oval baking dish.
4 and a half 1/2 Cups
of Pre-grated Cheddar and Mozzarella Cheese an equal mixture of the 2
3 + 1/2 Cups Whole Milk
1 Cup of Double Cream
1 tsp salt, 1 tsp ground black pepper
500 grams of large/thick Elbow Macaroni
3 tbs unsalted butter
1. Pre-heat oven to 180c guideline only
2. Take 2 Handfuls of the Cheese and set aside, this will be reserved for the topping. The rest for creamy cheese mixture
3. Boil Pasta in a large pot of boiling salted water until al-dente, not soft. Test with a fork. Drain completely with a colander
4. Lightly butter or grease the inside and bottom and upper sides of an oval baking dish.