Mac and Cheese
Creamy baked mac and cheese
- Servings4 Portions
- AllergensMilk, Wheat
- Cook Time45 min
It's hard to resist a homemade mac and cheese - creamy gratin and pasta are simply delicious. I've had a basic recipe in the past that I just did on auto, but I checked out some popular recipes and decided to use this one.
I like to top my mac and cheese with a little more cheese and then fire up the grill/broiler for about 3 minutes to get that lovely surface. Personally, I'm not too happy to top my mac and cheese with breadcrumbs/butter, but the type of topping you use is easy to change according to personal preference.
Some things to think about are e.g. not to use pre-grated cheese in bags - this sometimes contains certain ingredients that can cause the finished dish to have a slightly different consistency. So be sure to grate the cheese yourself. Otherwise, the choice of cheese is very open. I prefer to choose some types of cheese that taste a lot (aged cheddar and parmesan), but of course other types of cheese also work just as well. You can have fun and experiment with different combinations and figure out what you think will be best. Another thing to keep in mind is that the milk and cream you add should at least be at room temperature, preferably slightly heated. I usually do this in a pan on low heat to the side when I start cooking the pasta. The pasta should also be cooked a few minutes shorter than what is indicated on the package so that it maintains its structure while it is baked in the oven.
There are, of course, lots of variations and additions. Here is a short list of things that can be changed or added:
- Add crispy pieces of bacon
- Top with a mixture of breadcrumbs, melted butter and a little cheese
- Mix in pieces of chorizo
- Mix in smaller pieces of grilled chicken
- Heat the milk and cream with a bay leaf. Not entirely sure if it gives any greater results as I haven't tried doing with or without bay leaves at the same time, but there are people who swear it works.
- ...and lots of other combinations.
In this recipe I use the Swedish brand Kungsörnen's "Gammeldags Idealmakaroner", but of course you can use other types of macaroni / elbow pasta. If necessary, adjust the cooking time according to the package instructions.
|Energy||3143.95 kcal||785.99 kcal||277 kcal|
|Carbohydrates||226.77 g||56.69 g||19.98 g|
|Fat||195.56 g||48.89 g||17.23 g|
|Protein||115.2 g||28.8 g||10.15 g|
|Sugar||31.89 g||7.97 g||2.81 g|
|Salt||11.58 g||2.89 g||1.02 g|
* The nutritional information provided is approximate and is calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.
- Start the oven at 175°C.
- Prepare the cheese by grating it.
- Pour milk and cream into a small saucepan and heat over low heat.
- Cook the pasta in salted water in a large saucepan. Reduce the time stated on the package by 1-2 minutes so that it is still slightly undercooked.
- Strain the water from the pasta and then rinse the pasta in cold water. Set aside for now.
- Clean the pan and put it back on the stove. Melt the butter in the saucepan over medium heat.
- Add flour and whisk until no lumps remain. 1-2 minutes.
- Add the now warm milk and cream mixture while stirring, as well as all the spices.
- Mix in the grated cheese (save a little for the topping) and stir until the cheese is fully melted.
- Mix in the macaroni and stir so that everything is mixed well.
- Pour the mixture into a baking dish and sprinkle the rest of the cheese as a thin layer on top.
- Bake in a 175°C oven for about 20 minutes.
- When the time is up, turn on the grill element / broiler in the oven and bake for another 2-3 minutes to get a lovely surface.
- Let everything cool at room temperature for a few minutes and then enjoy!