Mac and Cheese

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.

• Prep time: 15 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 929
• Protein: 39 g
• Carbs: 97 g
• Fat: 41 g

Ingredients

• 400 g Dried pasta ( macaroni type )
• 50 g Minimum butter sweet
• 50 g Wheat flour
• 600 ml Whole milk
• 200 g Cheddar cheese ( grated )
• 100 g Emmental cheese ( grated )
• 40 g Breadcrumbs
• 1 pinch Fleur de sel
• 1 pinch Black pepper ground
• 1 pinch Nutmeg

Instructions

1. Cooking pasta

   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. Making the roux

   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. Making the sauce

   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. Adding cheese

   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. Final gratin

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat with a splash of milk to loosen the sauce.