Mac and Cheese
Although cheese and pasta has European roots — early versions appear in Italian and English cookbooks from the 14th century — the American version solidified as a dish of its own only in the 20th century, popularized by the boxed Kraft recipe launched in 1937, which made it an affordable staple during the Great Depression. Today, the divide between the boxed version and one cooked from scratch, with a real roux and real cheeses, is practically its own cultural debate, with each camp defending its favorite comfort food. The key to a smooth sauce lies in the roux — the butter-and-flour mixture cooked before the milk goes in — which keeps the cheese from breaking and gives a velvety texture instead of a grainy one. Sharp aged cheddar brings tang and intensity, while a second cheese, like gruyère or Swiss, adds a finer melt and nutty notes.
Two-cheese blend melted into a roux
Cheddar for sharpness, gruyère for a nutty, silky melt.
Sauce made from scratch, not a packet
A classic roux thickens the milk before the cheese goes in, just like a proper béchamel.
Optional buttered breadcrumb crust
Baked until golden, for a crisp top over the creamy inside.
A staple of American comfort food
Equally at home as a side dish or the main event.
Ingredients 4 servings
- 350g elbow macaroni
- 60g butter
- 60g all-purpose flour
- 720ml whole milk
- 300g sharp cheddar, grated
- 150g gruyère (or extra cheddar), grated
- 1/2 tsp mustard powder
- Salt and pepper, to taste
- 1 cup breadcrumbs
- 2 tbsp melted butter, for the breadcrumbs
How to make it
- 1BOIL THE PASTA: Cook the macaroni in well-salted boiling water, a minute short of the package instructions, then drain, saving a splash of the cooking water.
- 2START THE ROUX: Melt the butter in a large saucepan over medium heat, whisk in the flour, and cook 1-2 minutes, stirring constantly, until it smells lightly toasted.
- 3WHISK IN THE MILK: Add the milk gradually, whisking constantly to avoid lumps, then simmer 5 minutes, stirring often, until it thickens enough to coat the back of a spoon.
- 4MELT IN THE CHEESE: Take the pan off the heat, stir in the cheddar, gruyère and mustard powder handful by handful, letting each addition melt before the next, then season with salt and pepper.
- 5COMBINE: Fold the drained macaroni into the cheese sauce, loosening with a splash of the reserved pasta water if it seems too thick.
- 6BAKE IT (optional): Transfer to a baking dish, scatter the breadcrumbs tossed with melted butter over the top, and bake at 190°C for 15-20 minutes, until bubbling and golden.
- 7SERVE: Let it rest 5 minutes before serving, so the sauce sets just enough to hold its shape on the spoon.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
