Mac and Cheese
Ingredients
- 400 gDried pasta (macaroni type)
- 50 gUnsalted butter
- 50 gWheat flour
- 600 mlWhole milk
- 200 gCheddar cheese (grated)
- 100 gEmmental cheese (grated)
- 40 gBreadcrumbs
- 1 pinchFleur de sel
- 1 pinchBlack pepper ground
- 1 pinchNutmeg
Method
A smooth, coating sauce that perfectly clings to the pasta, offering a melting heart under a golden breadcrumb crust. The aroma of melted cheese and a hint of nutmeg fills the kitchen.
- 1
Plunge the pasta into a large pot of boiling salted water. Cook them al dente; they should retain a slight bite as they will finish cooking in the sauce.
- 2
In a skillet, melt the butter over low heat without browning. Add the flour all at once and whisk until the mixture bubbles slightly.
- 3
Progressively pour the cold milk over the hot roux while whisking vigorously. The sauce should thicken and coat the back of a spoon. Add salt, pepper, and nutmeg.
- 4
Off the heat, stir in the grated cheddar and emmental. Mix until the cheese is completely melted. The sauce becomes thick, stringy, and glossy.
- 5
Mix the pasta with the sauce. Pour into a baking dish, sprinkle with breadcrumbs, and bake at 200°C. The crust should be golden brown and the sauce bubbling.
Frequently asked questions
How do you get this dish right?
- Do not rinse the pasta after cooking; the residual starch helps the sauce stick better.
- For an even smoother sauce, use milk at room temperature.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat with a splash of milk to loosen the sauce.
