There is nothing to shout about this recipe. It is a very basic and no frill macaroni and cheese recipe.. Kids has been requesting me to cook this, I think it is time for me to issue this recipe..
Who can say no to cheese? To be frank, I like cheese but not too cheesy.. I also like mac and cheese but not too much possibly a few tablespoons but kids can wobble up the whole plate if I don’t limit the quantity of intake. I can guarantee I will not cook this too often in my house but will definitely be in my menu rotation list probably once in a half year..
Whether or not you bake the mac and cheese is up to individual preference. How cheesy or sinful will be up to individual too.. Some recipes called for really creamy mac and cheese that uses no water but pure cream and loads of cheese. I believed my recipe is not as sinful as what it should be but kids are already enjoying it very much for lunch..
Though the recipe title is macaroni and cheese, but you have the choice of the type of pasta and the side ingredients that you like. You can use any type of Italian pasta of your choice. As for the side ingredients in this illustration: white button mushrooms and bacon, that are optional also.. The most important is to learn the béchamel sauce or the white sauce. Even for the sauce, the chances of failure are very low, you can either make it more thick or runny depending on your needs.
“Macaroni and cheese—also called mac and cheese in American, Canadian, and Australian English; macaroni pie in Caribbean English; and macaroni cheese in the United Kingdom—is a dish of English origin, consisting of cooked macaroni pasta and a cheese sauce, most commonly cheddar. It can also incorporate other ingredients, such as bread crumbs, meat and vegetables.Traditional macaroni and cheese is a casserole baked in the oven; however, it may be prepared in a sauce pan on top of the stove or using a packaged mix. In the United States it is considered a comfort food.” (Source: https://en.wikipedia.org/wiki/Macaroni_and_cheese)
Baked version are drier and more cheese are needed. Personally, I find that without baking, the taste is already awesome and is there a need to bake? I will leave the decision to readers. The colour of the macaroni will base on the type of cheese you used. If you used orange colour cheddar cheeses, it will be beautiful orange. As for the cheese, use block cheese for better melting results. Shredded cheese sold in the stores are more difficult to melt at oven.
WHAT IS REQUIRED
Servings: 3-4 adult servings
- 250 grams of macaroni
- 125 grams of cheddar cheese or other preferred cheese
- 1/4 cup of all purpose flour
- 1 cup of chicken broth (can be replaced by milk or water)
- 1 cup of fresh milk
- 1 tablespoon of butter
- Dashes of black pepper
- Pinches of salt
- Some white button mushrooms, sliced
- Some streak bacons
STEPS OF PREPARATION
- Cook the macaroni AS PER PACKAGING INSTRUCTION. Drain and set aside.
- Pan fry the bacons until crispy and aromatic. Dish out, cut into small pieces and set aside.
- Using the same pan, melt the butter and pan fry the flour until aromatic. Add the chicken broth and fresh milk, stir until well combined with no lumps noted. Reduce the heat to medium until the sauce thickens. Add the grated cheeses, mushrooms, chopped bacons , salt, dashes of black pepper and macaroni, stir until well mixed and cooked until all cheeses melted. The dish can be served immediately at this point of time if baking is opted out.
- For baking, transfer the macaroni to the baking casserole, add more cheeses on top and bake at 170 degree Celsius for about 20 minutes until hot and bubbling.
This is a classic recipe and I hope that it will help those who are looking for the recipe. If you wanted better colour, use orange colour cheddar cheeses, the dish will not be as light as what is in this illustration.
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